The message
from Judith in France contains these words:

Rusty what is barm?

Take a cup of strong white flour and scald it with boiling water,
stirring furiously so that it finishes as lumpless as possible, and the
consistency of white sauce.

Allow to cool, then bung in an ounce of live yeast (or a packet of dried
yeast.

Allow to work for a day, then make another pot of gruel and when cool,
seed it with a tablespoon of yesterday's brew.

From then on, just make tomorrow's barm by seeding with the previous
days, then use the remainder in the day's bread.

The improvement in flavour and texture is 'something else'.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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