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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 to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it '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> |
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 to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it '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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Chips are a popular filling, sold in most [[fish and chip]] shops in the North |
Chips are a popular filling, sold in most [[fish and chip]] shops in the North East of [[England]] and often called a [[chip butty|chip 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> Another popular filling in the North East, particularly Durham, is the [[pasty barm]].<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}}</ref> In [[Wigan]], a whole savoury pie is served in a barm cake, known locally 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> |
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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> |
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> |
Type | Bread |
---|---|
Place of origin | England |
Region or state | Durham, West Lancashire |
Main ingredients | Barm |
Abarm cake is a soft, round, flattish bread roll from North East England, traditionally leavened with barm.[1][2][3][4]
Chips are a popular filling, sold in most fish and chip shops in the North East of England and often called a chip barm.[5] Another popular filling in the North East, particularly Durham, is the pasty barm.[6]InWigan, a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab".[7]
In August 2020 the Grand Ancient Order of Froth Blowers adopted the Barm Cake as an official icon of the order.[8]
...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 to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it '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.