barm
/bɑːrm/
Definition: A frothy foam or yeast that forms on the surface of fermenting liquids, especially during the brewing of beer or the making of bread.
Origin: Middle English
berm, from Old English
beormameaning "yeast, foam."
Example: The baker saved the barm to use as a natural leavening agent for his next batch of bread.
Barm refers to the yeast foam that develops on the surface of fermenting liquids, particularly in brewing and baking processes. It consists of live yeast cells and proteins, which play a crucial role in fermentation. When added to dough or liquid, barm helps to leaven bread and contributes to the carbonation of beer. The presence of barm indicates active fermentation, which is essential for achieving the desired texture and flavor in baked goods and beverages. Historically, barm was often collected and reused in various recipes, showcasing its importance in traditional food preparation.