Barm

Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine,^[1] 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^[2] and is sometimes used in English baking as a synonym for a natural leaven (sourdough).^[3] Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.

In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Despite the name, the barm cakes of northern England are not necessarily made with barm.

References[edit]

Notes

^ Chisholm, Hugh, ed. (1911). "Barm" . Encyclopædia Britannica. 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.

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

[Bothams-2] Botham's of Whitby. "The story behind a loaf of bread".

[Reinhart-3] 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.

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v t e Bread
Types	Brown bread Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer 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 Vienna process
Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Toast dishes
Category

Barm

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