Barm (original) (raw)
Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.
| Property | Value |
|---|---|
| dbo:abstract | Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Despite the name, the barm cakes of northern England are not necessarily made with barm. (en) |
| dbo:wikiPageID | 12746418 (xsd:integer) |
| dbo:wikiPageLength | 1663 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1021870862 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Beer dbr:Millet dbr:Must dbr:Saccharomyces_cerevisiae dbr:English_cuisine dbr:Sourdough dbr:Liquor dbr:Ethanol dbr:Barm_cake dbr:Barmbrack dbr:Bread dbr:Kaiser_roll dbr:Baker's_yeast dbc:Leavening_agents dbr:Leavening_agent dbr:Wine dbr:Distillation dbr:Yeast_in_winemaking dbr:Sour_mash dbr:Fermentation_(food) dbr:Brewer's_yeast |
| dbp:wikiPageUsesTemplate | dbt:Ingredient-stub dbt:! dbt:About dbt:Reflist dbt:Wiktionary dbt:Bread |
| dcterms:subject | dbc:Leavening_agents |
| gold:hypernym | dbr:Foam |
| rdfs:comment | Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market. (en) |
| rdfs:label | Barm (en) |
| owl:sameAs | freebase:Barm wikidata:Barm https://global.dbpedia.org/id/4WNEZ |
| prov:wasDerivedFrom | wikipedia-en:Barm?oldid=1021870862&ns=0 |
| foaf:isPrimaryTopicOf | wikipedia-en:Barm |
| is dbo:ingredient of | dbr:Barm_cake dbr:Kaiser_roll |
| is dbo:wikiPageRedirects of | dbr:Krausen dbr:Beer_barm dbr:Barms |
| is dbo:wikiPageWikiLink of | dbr:Beer_chemistry dbr:Breitenbach_(Echaz) dbr:List_of_breads dbr:Saccharomyces_cerevisiae dbr:Chhaang dbr:Elizabeth_Raffald dbr:Beorma dbr:Sourdough dbr:Wigg_(cake) dbr:Barm_cake dbr:Bread dbr:Bread_in_culture dbr:Brewing dbr:Brewing_methods dbr:Food_and_dining_in_the_Roman_Empire dbr:History_of_bread dbr:Kaiser_roll dbr:Hannah_Glasse dbr:Baker's_yeast dbr:Yeast_flocculation dbr:Vienna_bread dbr:Sour_mash dbr:Krausen dbr:Beer_barm dbr:Barms |
| is dbp:mainIngredient of | dbr:Barm_cake |
| is rdfs:seeAlso of | dbr:Yeast |
| is foaf:primaryTopic of | wikipedia-en:Barm |