heving

heving is a term used in several languages and contexts. In Scandinavian culinary usage, heving denotes the rising or swelling of dough or other substances during fermentation. In Norwegian and Danish baking, the noun refers to the period when dough is left to rise as yeast or other leavening agents act. The exact practice varies by recipe, but the core idea is to develop volume, texture, and flavor before baking. In recipes you may encounter phrases such as "la deigen få heve" or "la deigen hvile og heve," meaning to let the dough rise.

In English, heving is uncommon and typically appears only as a mistranslation, a regional loanword, or in historical texts. The standard English terms for the same concept are heaving, rise, growth, or proofing, depending on context. The related English noun "heave" refers more broadly to lifting, swelling due to geological processes (frost heave) or to the act of lifting something, not to culinary dough.

Outside baking, the root concepts of swelling and lifting appear in physics and geology as "heave" or "heaving," rather than as "heving." The term thus functions mainly as a regional culinary noun, with English usage largely limited to related but distinct words.