to ferment: to turn sour and rise, the way dough does once leaven is working in it
The picture behind this word is souring, not simply swelling. Dough left standing goes sour as it ferments, and the taste changes along with the texture. Hebrew names that whole change with one word, so the risen loaf and the sour taste belong to the same idea.
Most of its uses sit in a single scene, the night Israel left Egypt. The people carried their dough out before it could ferment (Exodus 12:34), baked it flat because it had not risen (Exodus 12:39), and were told to keep leavened food out of their houses for a week (Exodus 12:19, Exodus 12:20). Hosea draws on the same everyday knowledge for a baker's timing, from kneading the dough until it is ready. Nothing in these passages treats sour dough as evil in itself: it marks ordinary time passing, and the flat bread is what haste produced.
One use turns the picture inward. In Psalm 73:21 the singer says his heart went sour, which ties resentment to fermenting: something left alone too long changes into something bitter. The noun for leavened bread (חָמֵץ) and the word for vinegar (חֹמֶץ) grow from the same image of souring, while the lump of sour dough that starts the process has its own name (שְׂאֹר).