A dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released.
Any agent used to make dough rise or to have a similar effect on baked goods.
Anything that induces change, especially a corrupting or vitiating change.
To add a leavening agent.
To cause to rise by fermentation.
To temper an action or decision.
To imbue; to infect; to vitiate.
To rise or become larger.