Barm

Barm is the foam, or scum, formed on the top of fermenting liquor such as beer, wine, or spirits. It is a byproduct of the fermentation process and has been traditionally used as a leavening agent in baking.

History

Barm has been used since ancient times in the production of bread and other baked goods. The use of barm as a leavening agent dates back to the early days of brewing and winemaking. In the past, bakers would obtain barm from local brewers to use in their dough, which would help the dough rise and give the bread a light, airy texture.

Uses

Baking

In baking, barm is used as a natural leavening agent. It contains live yeast cells that help the dough to rise. Barm can be used in a variety of baked goods, including bread, cakes, and pastries. It imparts a unique flavor and texture to the final product.

Brewing

In brewing, barm is a byproduct of the fermentation process. It is the foam that forms on the surface of the fermenting liquid. Brewers often skim off the barm and use it in other batches of beer or in baking.

Modern Usage

Today, the use of barm has declined with the advent of commercial yeast and other leavening agents. However, some traditional bakers and brewers still use barm for its unique properties and historical significance.

Related Pages

• Fermentation
• Yeast
• Brewing
• Baking
• Bread
• Leavening agent

This baking-related article is a stub. You can help WikiMD by expanding it.