Barm
From Wikipedia, the free encyclopedia
Barm (from a common Teutonic word[1]) 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 carm cake, still available in the north-west of England from certain bakers, butchers and sandwich shops, is distinct from a simple bread roll. It is flat like an American Hamburger bun, but floured on top. It has a characteristically strong flavour that comes from the traditional barm leaven made from a natural leaven with the addition of hops. However, the name is now used for forms of bread which do not use an ale barm yeast, i.e. barm cake.
[edit] References
- ^ 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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