388:', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different from that used in Europe, which is to leaven bread with a sourdough or leaven (the French call a similar product 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the
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400:, was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '
422:
134:
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.
384:'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '
372:...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the
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376:. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than
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218:. Vol. 3 (11th ed.). Cambridge University Press. p. 407.
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396:, was always made with the barm method, whereas the commoners' bread,
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33:, also called ale yeast, is the foam or scum formed on the top of a
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This article is about the leavening agent. For the bread roll, see
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404:', the favoured method of making crusty bread such as a baguette.
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130:, a homemade product similar to barm and usually made from
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The Diner's
Dictionary: Word Origins of Food and Drink
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260:Reinhart derived the term from his training under
392:as 'unwholesome'. In England, noblemen's bread,
120:, barm is used in the traditional production of
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380:, and the leavening yeast used to be called '
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177:"Of Pearl Ash, Emptins, And Tree Sweetnin'"
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71:out of wine-tubs and is sometimes used in
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280:. Oxford University Press. p. 21.
165:
7:
418:
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85:, became ancestral to most forms of
75:as a synonym for a natural leaven (
436:. You can help Knowledge (XXG) by
334:. Allied Publishers. p. 129.
301:Angus Stevenson (19 August 2010).
231:"The story behind a loaf of bread"
14:
248:. Berkeley, CA: Ten Speed Press.
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355:Downes, John (28 July 2011).
274:John Ayto (18 October 2012).
304:Oxford Dictionary of English
100:is a soft, round, flattish
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93:currently on the market.
23:. For places in Iran, see
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764:Chorleywood bread process
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16:Foam on fermenting liquid
328:Allied Chambers (1998).
244:Reinhart, Peter (1998).
82:Saccharomyces cerevisiae
331:The Chambers Dictionary
215:Encyclopædia Britannica
1039:Food ingredient stubs
229:Botham's of Whitby.
124:, a fruited bread.
154:Yeast in winemaking
45:, or feedstock for
620:Calcium propanoate
106:North West England
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942:Brand name breads
779:Maillard reaction
625:Dough conditioner
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341:978-81-86062-25-8
314:978-0-19-957112-3
287:978-0-19-964024-9
182:American Heritage
35:fermenting liquid
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1044:Leavening agents
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992:Sweet breads
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947:Bread dishes
860:French toast
845:Bread pakora
835:Bread crumbs
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438:expanding it
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364:. Retrieved
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209:"Barm"
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187:. Retrieved
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127:
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113:
95:
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54:distillation
30:
29:
952:Bread rolls
901:Breadmaking
799:Pre-slicing
794:Pre-ferment
716:Stand mixer
701:Farinograph
603:Ingredients
585:Whole wheat
580:White bread
550:Salt-rising
520:Brown bread
144:Kaiser roll
1033:Categories
875:Sandwiches
840:Bread bowl
742:techniques
575:Unleavened
560:Soda bread
535:Multigrain
430:ingredient
428:This food
361:BBC Online
189:2023-02-03
185:. May 2017
160:References
102:bread roll
37:, such as
25:Barm, Iran
774:Leavening
749:Autolysis
691:Bread pan
674:Equipment
565:Sourdough
545:Rye bread
530:Flatbread
378:sourdough
149:Sour mash
122:barmbrack
98:barm cake
77:sourdough
21:barm cake
1019:Category
870:Stuffing
855:Croutons
809:Steaming
789:Proofing
769:Kneading
570:Sprouted
138:See also
110:leavened
726:Toaster
402:poolish
394:manchet
366:14 June
128:Emptins
118:Ireland
51:ethanol
47:spirits
896:Bakery
754:Baking
721:Warmer
398:maslin
338:
311:
284:
252:
65:millet
58:leaven
889:Other
880:Toast
865:Rusks
665:Water
660:Sugar
640:Flour
540:Quick
512:Types
504:Bread
116:. In
112:with
104:from
61:bread
962:Buns
828:Uses
759:Biga
711:Peel
706:Lame
681:Oven
655:Salt
650:Milk
630:Eggs
615:Barm
434:stub
382:barm
374:wort
368:2019
336:ISBN
309:ISBN
282:ISBN
250:ISBN
132:hops
114:barm
89:and
69:must
43:wine
39:beer
31:Barm
635:Fat
525:Bun
1035::
370:.
359:.
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168:^
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27:.
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