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{{Short description|Type of bread roll}} |
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'''Barm''' (a word common to [[Teutonic]] languages), the [[scum]] formed on the top of [[malt liquor]] when [[Fermentation (food)|fermenting]]; [[yeast]] used to leaven [[bread]], or to set up fermentation in [[liquor]]. |
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{{Infobox prepared food |
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| name = Barm cake |
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| image = Barm cake with black pudding.jpg |
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| image_size = 250px |
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| caption = Barm cake with melted butter and [[black pudding]] |
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| alternate_name = |
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| country = [[England]] |
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| region = Historical [[Lancashire]] |
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| creator = |
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| course = |
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| type = [[Bread]] |
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| served = |
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| main_ingredient = [[Barm]] |
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| variations = |
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| calories = |
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| other = |
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}} |
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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 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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In the northwest of England, a Barm (or Barm Cake to give it it's full name) is a soft, flat, round bread roll, commonly used to make a variation of the [[Chip butty]]. '''South manc is barm'''. Mr Aktar of Crewe, interviewed on Radio 6 recently made reference to Barms being from Crewe too. |
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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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*{{1911}} |
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==See also== |
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{{beer-stub}} |
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{{portal|Food}} |
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*[[Stottie cake]] |
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*[[Chip butty]] |
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==References== |
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{{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}} |
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{{DEFAULTSORT:Barm Cake}} |
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[[Category:British breads]] |
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[[Category:English cuisine]] |
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Barm cake with melted butter and black pudding
| |
| Type | Bread |
|---|---|
| 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.
