Barm

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Barm[1] (a common Teutonic word) is defined as scum formed at the top of malt liquor after fermentation; yeast used to leaven bread; or (as a verb) to set up fermentation in liquor. It is also used in the UK to describe a certain bread.

A traditional Barm Cake, still available in Southeast Lancashire, England, from certain bakers, butchers and Sandwich shops is quite distinct from a simple bread roll. It is flat like an American Hamburger bun and floured on top. It has a characteristic, strong flavour that comes from the traditional barm leaven made from a natural leaven with the addition of mashed hops. It is not just another name for a bread roll; this false idea has come about by the introduction of cheaper non-traditional imitations.

[edit] References

  1. ^ http://etymonline.com/?search=barmy Online Etymology Dictionary

[edit] External links

The History of Bread Yeast refers to barm as yeast

Blog entry Shows a photo of a Pie Barm.

This article incorporates text from the Encyclopædia Britannica Eleventh Edition, a publication now in the public domain.

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