Henry Hill (talk | contribs) (New page: Barm, a word derived from the old English for yeast, is the foam, or scum, formed on the top of liquor when fermenting. It was used to leaven bread, or set up fermentation in a new batch o...) |
|||
| Line 1: | Line 1: | ||
Barm, a word derived from the old English for yeast, is the foam, or scum, formed on the top of liquor when fermenting. It was 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. | Barm, a word derived from the old English for yeast, is the foam, or scum, formed on the top of liquor when fermenting. It was 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. | ||
| + | <br> | ||
| + | In the North-West of England bread buns are still know and sold as "barm cakes" they are no different from normal bread rolls the same as burger buns and are no longer made with used brewers yeast but normal commercial bakers yeast. | ||
Revision as of 10:21, 24 October 2007
Barm, a word derived from the old English for yeast, is the foam, or scum, formed on the top of liquor when fermenting. It was 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.
In the North-West of England bread buns are still know and sold as "barm cakes" they are no different from normal bread rolls the same as burger buns and are no longer made with used brewers yeast but normal commercial bakers yeast.
