Making medieval bread using barm:
Once Upon A Time
Once upon a time, breweries and bakeries lived side-by-side harmoniously. Brewers merrily went about their noble work, mashing, sparging, fermenting. One blessed by-product of the process was a foam that frothily formed on top of the fermenting liquor. The dusty baker from next door would welcome consignments of this malty foam – barm – and use its natural yeastiness to leaven his dough.
And so it went for long ages.
Until some learned men in the late 18th and 19th centuries improved humankind’s understanding of bacteria and yeasts. By the late 19th century, yeast specifically cultivated for bread-making had become commercially available in block, then in dry, granulated form. And slowly, sadly, the close bond between breweries and bakeries faded away.
This idea of bread being made with brewery by-products has intrigued me for ages, but not having had a ready supply of barm, I’ve never…
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