Baked Bread




Exodus 13:7 Unleavened bread shall be eaten seven days; and there shall no leavened bread be seen with thee, neither shall there be leaven seen with thee in all thy quarters.



(Reference: Eastonís Bible Dictionary)

(1.) Heb. seor (Ex. 12:15, 19; 13:7; Lev. 2:11), the remnant of dough from the preceding baking, which had fermented and become acid.

(2.) Heb. hamets, properly "ferment." In Num. 6:3, "vinegar of wine" is more correctly "fermented wine." In Ex. 13:7, the proper rendering would be, "Unfermented things [Heb. matstsoth] shall be consumed during the seven days; and there shall not be seen with thee fermented things [hamets], and there shall not be seen with thee leavened mass [seor] in all thy borders." The chemical definition of ferment or yeast is "a substance in a state of putrefaction, the atoms of which are in a continual motion."


The use of leaven was strictly forbidden in all offerings made to the Lord by fire (Lev. 2:11; 7:12; 8:2; Num. 6:15). Its secretly penetrating and diffusive power is referred to in 1 Cor. 5:6. In this respect it is used to illustrate the growth of the kingdom of heaven both in the individual heart and in the world (Matt. 13:33). It is a figure also of corruptness and of perverseness of heart and life (Matt. 16:6, 11; Mark 8:15; 1 Cor. 5:7, 8).


Leaven (Reference: Strongís #ís)

2557 chamets, ferment, yeasted

7603 seor,††††††† yeast-cake for fermentation

2219 sume,††††† ferment


Leavened, Leaveneth(Reference: Strongís #ís)

2557, 7603, 2219 and

2220 zumoo,††† to cause to ferment


Leaven (Reference: Merriam-Webster Online Dictionary)

Etymology: Middle English levain, from Middle French, from (assumed) Vulgar Latin levamen, from Latin levare to raise
1 a: a substance (as yeast) used to produce fermentation in dough or a liquid; especially: SOURDOUGH b: a material (as baking powder) used to produce a gas that lightens dough or batter.


Leaven (Reference: Dictionary.com)

1.      An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.

2.      An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.

tr.v. leav∑ened, leav∑en∑ing, leav∑ens

1.      To add a rising agent to.

2.      To cause to rise, especially by fermentation.

3.      To pervade with a lightening, enlivening, or modifying influence.

Baking Powder, Baking Soda, and Yeast are not active until a liquid (i.e. water, milk or an acid) is added to them.       Therefore, having these items in your house is not forbidden when they are inactive.