Barm

Barm, also called ale yeast,^[1] is the foam or scum formed on the top of a fermenting liquid, such as beer, wine,^[2] or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs^[3] and is sometimes used in English baking as a synonym for a natural leaven (sourdough).^[4] Various cultures derived from barm, usually Saccharomyces cerevisiae, are ancestral to most forms of brewer's yeast and baker's yeast currently on the market.

In Britain, barm was one of the original sources of yeast used by British bakers, alongside emptyings (or emptins). Emptyings were a homemade product similar to barm and usually made from hops or potatoes and the dregs of cider or ale casks, was a common leavener for those living in rural areas far from a brewery, distillery, or bakery from which they could source barm or yeast.^[1]^[5] The use of barm receded in the 19th century, as compressed yeast became widely available.^[6]

A barm cake is a soft, round, flattish bread roll from North West England, traditionally leavened with barm.^[7]^[8]^[9]^[10] In Ireland, barm is used in the traditional production of barmbrack, a fruited bread.

References

1 2 "Of Pearl Ash, Emptins, And Tree Sweetnin'". American Heritage. May 2017. Retrieved 2023-02-03.
↑ Chisholm, Hugh, ed. (1911). "Barm" . Encyclopædia Britannica. Vol. 3 (11th ed.). Cambridge University Press. p. 407.
↑ Botham's of Whitby. "The story behind a loaf of bread".
↑ Reinhart, Peter (1998). Crust and Crumb. Berkeley, CA: Ten Speed Press. ISBN 1-58008-802-3. Reinhart derived the term from his training under Monica Spiller.
↑ Civitello, Linda (2017). Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking. Urbana, Illinois: University of Illinois Press. ISBN 978-0-252-04108-2.
↑ Davidson, Alan (1995). "Glossary and Notes". "First Catch Your Hare ... ": The Art of Cookery Made Plain and Easy. Blackawton, Devon: Prospect Books. p. 173. ISBN 978-1-903018-37-8.
↑ John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 21. ISBN 978-0-19-964024-9.
↑ Angus Stevenson (19 August 2010). Oxford Dictionary of English. Oxford University Press. p. 133. ISBN 978-0-19-957112-3.
↑ Allied Chambers (1998). The Chambers Dictionary. Allied Publishers. p. 129. ISBN 978-81-86062-25-8.
↑ Downes, John (28 July 2011). "BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?". BBC Online. Retrieved 14 June 2019.

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[:0-1] 1 2 "Of Pearl Ash, Emptins, And Tree Sweetnin'". American Heritage. May 2017. Retrieved 2023-02-03.

[2] Chisholm, Hugh, ed. (1911). "Barm" . Encyclopædia Britannica. Vol. 3 (11th ed.). Cambridge University Press. p. 407.

[Bothams-3] Botham's of Whitby. "The story behind a loaf of bread".

[Reinhart-4] Reinhart, Peter (1998). Crust and Crumb. Berkeley, CA: Ten Speed Press. ISBN 1-58008-802-3. Reinhart derived the term from his training under Monica Spiller.

[5] Civitello, Linda (2017). Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking. Urbana, Illinois: University of Illinois Press. ISBN 978-0-252-04108-2.

[6] Davidson, Alan (1995). "Glossary and Notes". "First Catch Your Hare ... ": The Art of Cookery Made Plain and Easy. Blackawton, Devon: Prospect Books. p. 173. ISBN 978-1-903018-37-8.

[Ayto2012-7] John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 21. ISBN 978-0-19-964024-9.

[Stevenson2010-8] Angus Stevenson (19 August 2010). Oxford Dictionary of English. Oxford University Press. p. 133. ISBN 978-0-19-957112-3.

[Chambers1998-9] Allied Chambers (1998). The Chambers Dictionary. Allied Publishers. p. 129. ISBN 978-81-86062-25-8.

[10] Downes, John (28 July 2011). "BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?". BBC Online. Retrieved 14 June 2019.

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v t e Bread
Types	Bark bread Brown bread Beer bread Bun Flatbread Hearth bread Milk bread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Shortening Sugar Water
Equipment	Oven Alveograph Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Tangzhong Vienna process
Uses	Beer from bread Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Armenian breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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