odd edit to revert making Manchester into Durham and west to east
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{{Short description|Type of bread roll}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Barm cake |
| name = Barm cake |
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| alternate_name = |
| alternate_name = |
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| country = [[England]] |
| country = [[England]] |
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| region = |
| region = Historical [[Lancashire]] |
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| creator = |
| creator = |
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| course = |
| course = |
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| other = |
| other = |
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}} |
}} |
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A '''barm cake''' is a soft, round, flattish |
A '''barm cake''' {{Citation needed|date=December 2023}} is a soft, round, flattish bread item from [[North West England]], traditionally [[leaven]]ed with [[barm]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019| |
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quote= "...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 [[wort]]. 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 [[sourdough]], and the leavening yeast used to be called '[[barm]]'. 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 '[[baker's yeast]]', 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 |
quote= "...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 [[wort]]. 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 [[sourdough]], and the leavening yeast used to be called '[[barm]]'. 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 '[[baker's yeast]]', 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 [[Age of Enlightenment|Enlightenment]] as 'unwholesome'. In England, noblemen's bread, [[manchet]], was always made with the barm method, whereas the commoners' bread, [[maslin]], 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 '[[poolish]]', the favoured method of making crusty bread such as a baguette."}}</ref> |
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[[Bacon]] is often the filling for a barm cake, at home or in Lancashire cafes or bakers. <ref>{{Cite web|url=https://thefruitytart.org/the-bacon-barm-debate/|title=The bacon barm debate|website=thefruitytart.org|date=28 September 2020 }}</ref> |
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⚫ |
Chips are a popular filling, sold in most [[fish and chip]] shops in the North West of [[England]] and often called a [[chip butty|chip barm]].Another popular filling in the North West, particularly [[ |
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⚫ | [[french_fries|Chips]] are also a popular filling, sold in most [[fish and chip]] shops in the North West of [[England]] and often called a [[chip butty|chip barm]]. Another popular filling in the North West, particularly [[Bolton]], is a [[pasty barm]].<ref>{{Cite web|url=http://www.ghsheldon.co.uk/process/13/BarmCakes.html|archiveurl=https://web.archive.org/web/20071011035926/http://www.ghsheldon.co.uk/process/13/BarmCakes.html|url-status=dead|title=GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake|archivedate=October 11, 2007}}</ref> <ref>{{Cite web|url=https://www.theboltonnews.co.uk/news/8619644.delicacy-is-towns-favourite-snack/|title=Delicacy is town's favourite snack|website=The Bolton News|date=5 November 2010 }}</ref> In [[Wigan]], a whole savoury pie is served in a barm cake, traditionally known locally as a Pie Barm or Slappy, and more recently as a "Wigan Kebab".<ref>[https://www.theguardian.com/commentisfree/2017/mar/09/pie-barm-twitter-wigan-kebab What is a pie barm? In Wigan, it’s a way of life], ''The Guardian''</ref><ref>{{Cite web |title=Foods of England - Wigan Slappy |url=http://www.foodsofengland.co.uk/wiganslappy.htm |access-date=2023-01-26 |website=www.foodsofengland.co.uk}}</ref> |
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In August 2020 the Grand Ancient Order of Froth Blowers adopted the Barm Cake as an official icon of the order.<ref>{{Cite web|title=Grand Ancient Order Of Froth Blowers|url=https://www.facebook.com/groups/frothblowers/permalink/303728667571898/|access-date=2020-08-15|website=www.facebook.com|language=en}}</ref> |
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==See also== |
==See also== |
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*[[Stottie cake]] |
*[[Stottie cake]] |
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*[[Chip butty]] |
*[[Chip butty]] |
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⚫ | *[https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s Youtube: Making Bread From Barm At Genesee Country Village] |
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⚫ | * [http://cookit.e2bn.org/historycookbook/1406-bread.html Video on barm bread making in Tudor England - 1475] |
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⚫ | * [https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm BBC Radio 4 Interview - The ale-barm method: Worthy of revival or just barmy bread?] |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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==External links== |
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⚫ | * [https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s Youtube: Making Bread From Barm At Genesee Country Village] |
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⚫ | * [http://cookit.e2bn.org/historycookbook/1406-bread.html Video on barm bread making in Tudor England - 1475] |
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⚫ | * [https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm BBC Radio 4 Interview - The ale-barm method: Worthy of revival or just barmy bread?] {{Webarchive|url=https://web.archive.org/web/20171028093410/https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm |date=2017-10-28 }} |
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{{British bread}} |
{{British bread}} |
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{{DEFAULTSORT:Barm Cake}} |
{{DEFAULTSORT:Barm Cake}} |
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[[Category:Breads]] |
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[[Category:British breads]] |
[[Category:British breads]] |
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[[Category:English cuisine]] |
[[Category:English cuisine]] |
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Barm cake with melted butter and black pudding
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Type | Bread |
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Place of origin | England |
Region or state | Historical Lancashire |
Main ingredients | Barm |
Abarm cake [citation needed] is a soft, round, flattish bread item from North West England, traditionally leavened with barm.[1][2][3][4]
Bacon is often the filling for a barm cake, at home or in Lancashire cafes or bakers. [5]
Chips are also a popular filling, sold in most fish and chip shops in the North West of England and often called a chip barm. Another popular filling in the North West, particularly Bolton, is a pasty barm.[6] [7]InWigan, a whole savoury pie is served in a barm cake, traditionally known locally as a Pie Barm or Slappy, and more recently as a "Wigan Kebab".[8][9]
...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 wort. 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 sourdough, and the leavening yeast used to be called 'barm'. 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 'baker's yeast', 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 Enlightenment as 'unwholesome'. In England, noblemen's bread, manchet, was always made with the barm method, whereas the commoners' bread, maslin, 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 'poolish', the favoured method of making crusty bread such as a baguette.