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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On Aug 19, 12:13*pm, Rusty Hinge 2
wrote:
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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Thank you Rusty, a bit like ginger pop then?

Judith

The message

from Judith in France contains these words:

/barm/

Thank you Rusty, a bit like ginger pop then?

Well, you'd have a job drinking it.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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Rusty Hinge 2 writes

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

That reminds me (though it's quite different) of sourdough bread, where
you make a dough and leave it on the windowsill for a few days to catch
whatever yeasts it can. Gives a very dense and interesting bread. Said
to be improved by chucking in a few veg or fruit that are past their
best - sound grim but the results are good (rather like making scones or
soda bread with sour milk - the lactic acid reacts with the soda and the
results are incredibly light and with no trace of sourness)


--
Kay