| Rating | Solver | Clue |
|---|---|---|
| YEAST | Leaven | |
| LEAVENED | Of Leaven | |
| LEAVENING | Of Leaven | |
| LEAVENOUS | Containing leaven. | |
| UNLEAVENED | Not leavened; containing no leaven; as, unleavened bread. | |
| OVERLEAVEN | To leaven too much; hence, to change excessively; to spoil. | |
| LEAVEN | To make light by the action of leaven; to cause to ferment. | |
| RAISE | To cause to rise, as by the effect of leaven; to make light and spongy, as bread. | |
| SPONGE | To be converted, as dough, into a light, spongy mass by the agency of yeast, or leaven. | |
| BARM | Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast. | |
| RAISED | Leavened; made with leaven, or yeast; -- used of bread, cake, etc., as distinguished from that made with cream of tartar, soda, etc. See Raise, v. t., 4. | |