\nI hear about baking soda or baking powder being leavening agents, or “leaveners”. My wife calls them that, as do numerous online resources.\n<\/p>\n
\nThe Webster’s dictionary I’m reading offers a different opinion, calling such an ingredient a “leaven” or even a “leavening.” Collins agrees with “leaven”; Oxford Canadian agrees with “leavening”. None seems to mention “leavener.”<\/p>\n
Online, “leavener” is easy to find. Is everyone right? Who knows? Interestingly, this spell checker seems happy with “leaven” and “leavening” but not “leavener.”<\/p>\n
Source:<\/p>\n
Mish, Frederick C. Merriam-Webster Dictionary<\/em>. Springfield: Merriam-Webster, 2004.<\/p>\n \nBarber, Katherine et al. Oxford Canadian Dictionary of Current English<\/em>. Don Mills: Oxford University Press, 2005.<\/p>\n Gilmour, Lorna. Collins Essential Canadian English Dictionary & Thesaurus<\/em>. Glasgow: HarperCollins, 2006.<\/p>\n\n foodnetwork.com<\/a><\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC.\n","protected":false},"excerpt":{"rendered":" Self-tutoring about baking terms: the tutor focuses on three that may all point to one meaning. …<\/p>\n