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خَمِيرٌ خمير (K) and ↓ مَخْمُورٌ and ↓ مُخَمَّرٌ , (TA,) applied to dough, [Leavened;] having had خَمِير [as meaning leaven] put into it: (TA:) or, applied to dough, and to clay or mud (طِين, as in the K, but accord. to other lexicons perfume, طِيب, TA), and the like, left until it has become good [or mature]: (K:) pl. [of the first] خَمْرَى. (TA.) You say also خُبْزٌ خَمِيرٌ Bread [leavened, or] into which leaven (خَمِير) has been put: (Lh, TA:) or yesterday's bread; bread that has been kept over a night: (S:) and خُبْزَةٌ خَمِيرٌ, without ة [in the epithet]. (Lh, TA.) And خَمِيرٌ is also applied to Bread itself: or leavened bread. (Sh, TA.) ― -b2- خَمِيرٌ [used as a subst.] (S, A, Msb, K) and ↓ خَمِيرَةٌ and ↓ خُمْرَةٌ (S, A, K) signify Leaven, or ferment, expl. by مَا خُمِّرَ بِهِ, (K,) of dough, and of perfume; (TA;) what is put into dough, (S, A, Msb,) and into the beverage called نَبِيذ; (A;) and ↓ خُمْرَةٌ also signifies what is put into perfume, as well as what is put into dough and into نبيذ: (Ks:) the خُمْرَة of نبيذ is its dregs, (K,) and its [ferment which is called] دُرْدِىّ; (TA;) or what is put into it, of wine (خَمْر) and of دُرْدِىّ; and so too of perfume; (S;) and the خُمْرَة of milk is its ferment (رُوبَة) which is poured upon it in order that it may quickly curdle, or coagulate, or thicken, or become thick and fit for churning. (TA.) ― -b3- [Hence,] اِجْعَلْهُ فِى سِرِّ خَمِيرِكَ (tropical:) Conceal thou it (i. e. a secret, A) in thy mind. (A, TA.) And أَخْرَجَ مِنْ سِرِّ خَمِيرِهِ سِرًّا (tropical:) He revealed, or disclosed, a secret. (TA.) ― -b4- See also مَخْمُورٌ.
An Arabic-English Lexicon. London. Williams and Norgate. 1863.
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