Open Access Articles- Top Results for Barm
Journal of Clinical Case ReportsHemophagocytic Syndrome Associated with Scrub Typhus: A Case Report from North East India
Arts and Social Sciences JournalAssessment of Prolonged Unsafe Conditions through Tidal Flood and Rain water Flood at Lower Bengal Basin, India
Journal of Psychology & PsychotherapyThe Case for Early Psychotherapy in Aging Combat Veterans Experiencing Late Onset Stress Symptomatology
Journal of Aquaculture Research & DevelopmentPresent Status of Coastal Fisheries in Sitakunda Coast with Special Reference on Climate Change and Fish Catch
Journal of Forensic ResearchRare Case of Choking Death by Dispersible Tablet: A Case Report
This page is a soft redirect.Barm, Iran]].
Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – 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 and is sometimes used in English baking as a synonym for a natural leaven. 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 parts of North West England and Yorkshire, a barm or barm cake is a common term for a soft, floury bread roll: menus in chip shops offer chip barms consisting of chips in a bread roll, these are also known as "chip butties" in some areas. Other areas describe an identical roll as a "bap", "bread bun", "bread cake","batch" or "blaa". It is applied equally to yeast-leavened bread, without implying the use of sourdough or barm leavens.
In Ireland, barm is used in the traditional production of barmbrack, a fruited bread.
|40x40px||Look up barm in Wiktionary, the free dictionary.|
- 12px Chisholm, Hugh, ed. (1911). "Barm". Encyclopædia Britannica 3 (11th ed.). Cambridge University Press.
- 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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