Barm, a word derived from the old English for yeast, is the foam, or scum, formed on the top of liquor when fermenting. Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions It was used to leaven bread, or set up fermentation in a new batch of liquor. A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended Bread is a Staple food prepared by Baking a Dough of Flour and Water. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs [1] and is sometimes used in British baking as a synonym for a natural leaven. The millets are a group of small- Seeded Species of Cereal crops or grains widely grown around the world for Food and Fodder MUST may refer to Militära underrättelse- och säkerhetstjänsten, the Swedish Military Intelligence and Security Service Misr University Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts [2]
Barm or barm cake is also the preferred terminology for a bread roll that resembles (but is by no means the same as) a hamburger bun. Barm cake is type of Bread roll, flat like an American Hamburger Bun and floured on top A bread roll is a piece of Bread, usually small and round and is commonly considered a side dish A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between
"Barmy" is also British slang for "crazy", comparing the foamy texture of barm to the perceived emptiness of such a person's head.
Notes and references
- ^ Botham's of Whitby The story behind a loaf of bread
- ^ Reinhart, Peter. Crust and Crumb. Berkeley, CA: Ten Speed Press, 1998, ISBN 1580088023.
- This article incorporates text from the Encyclopædia Britannica Eleventh Edition, a publication now in the public domain. The Encyclopædia Britannica Eleventh Edition (1910–1911 is a 29-volume reference work that marked the beginning of the Encyclopædia Britannica The public domain is a range of abstract materials &ndash commonly referred to as Intellectual property &ndash which are not owned or controlled by anyone
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