tueartsboots
Well-Known Member
Re: Barm or Muffin
ooops.
masterwig said:
ooops.
Muffin or Barm
- Thread starter Kippax.
- Start date
Rammyblues
Well-Known Member
Re: Barm or Muffin
BARM PRODUCTS BY MAIL (September 2008)
All proceeds from sales go to the Whole Grain Connection (non-profit) in support of their programs
<a class="postlink" href="http://sustainablegrains.org" onclick="window.open(this.href);return false;">http://sustainablegrains.org</a>
What is barm?
Barm is a Celtic word for a natural sourdough bread leavening, that was in use from Egyptian times until the 1930’s. The leavening microorganisms are naturally occurring lactic bacteria and yeasts, which are perpetuated in a mash* of whole grain flour, malted grain (enzyme active) and water dough or batter. The ferment is naturally acidic due to the lactic bacteria and so enhances the nutritional value of the whole grains. The acidity also excludes harmful microorganisms and gives the breads good keeping qualities. Mashing produces a naturally mild sweetness in the bread, without adding sugars.
* A mash is made from whole grain flour, malted grain (enzyme active) and hot water maintained for an hour or more at a temperature appropriate for selective enzyme activity, as in beer making. It is allowed to cool before mixing with barm microorganisms.
DRIED BARM KIT, recommended for beginning users of barm, includes dried barm, sprouted wheat flour, acidity testing paper and instructions for use.
Dried Barm Kit, price: $30.00. Price includes postage.
BARM BREAD 2008- 100% WHOLE WHEAT, for recipe click Whole Wheat Barm Bread 2008
DRIED BARM (80 grams), refill for dried barm kit, makes 180 grams re-hydrated barm; half for one loaf and the rest for further refreshment.
Re-hydrated barm can be refreshed many times over.
Dried barm, price $18.00. (price includes postage).
SPROUTED WHEAT FLOUR or MALTED WHEAT FLOUR (enzyme active)
Sprouted wheat flour is used sparingly at the rate of 0.2 %-1.0% of total flour.
Sprouted wheat flour(enzyme active), barm kit refill (125 grams), $6.00 (price includes postage)
Note: Barley malt flour (diastatic) is a good alternative to sprouted wheat flour (malted wheat flour), and it is available through Bob's Red Mill (1-800-349-2173).
ACIDITY TESTING PAPER (pH paper). Color test paper in the range pH 3 - 5.5 is in a single roll dispenser, enough for 120 tests, refill for barm kit.
A healthy barm has a pH 3.5 - 4. This test paper turns yellow at pH 3.5 and yellow green at pH 4. A portion of the barm is dabbed onto the paper to perform a test of the pH, and the color change is immediate. The paper is discarded after the test.
Acidity Testing Paper, price $12.00 (price includes postage)
BOOK: The Superpyramid Eating Program, by Gene Spiller, published by Times Books / Random House in 1993, describes a healthy way of eating that includes whole grain breads. Recipes are by Deborah Madison among others. The last section of the book is the Superpyramid Bakery by Monica Spiller. Hard back, 510 pages, just a few copies still available
The Superpyramid Bakery occupies 74 pages in The Superpyramid Eating Program, and is a partial reproduction of The Barm Bakers Book: bread making with whole grain flours and a combined natural yeast and lactic leavening barm; it describes methods and recipes for the barm, developed before 1992, including how to start your own barm.
The Superpyramid Eating Program, price $20.00. Price includes postage.
BOOK: The Power of Ancient Foods, by Gene Spiller, includes the following barm bread recipes by Monica Spiller: Dark Barley Rye Bread, Egyptian Balady Bread, Italian Raisin Bread, Focaccia with Black Olives, Dark Russian Caraway Wheat bread (also for the bread machine). Paperback, 373 pages. Book Publishing Company. This book was originally published in 1996, with the title Nutrition Secrets of the Ancients. Price $20.00, includes packaging and postage in the USA.
BOOK: What’s with Fiber? by Gene and Monica Spiller. What's with the fiber in fruits, vegetables, legumes, nuts, seeds and especially whole grains. Read this book to understand the benefits of fiber and what's with it, to increase your chances of avoiding constipation, overweight, diverticulitis, diabetes, many cancers, and more. Easy to read.
Published in 2005, by Basic Health Publications Inc. Paperback, 230 pages. Price $20.00, includes packaging and postage in the USA.
SATISFACTION GUARANTEED. If you are not satisfied with an item, please let us know within 30 days of purchase, and we will send a replacement or give you a full refund of the purchase price. Responsibility for the quality of products made using Alton Spiller Inc., technology rests solely with the user.
WE ARE LOOKING FOR BAKERIES TO PRODUCE BARM PRODUCTS ON A LARGE SCALE: We see great taste and health advantages to our whole grain barm breads, and we would like them to be available to everyone. Licenses are available for the use of our logo, and the license fees will be used to maintain quality standards, and for national advertisement. For more information telephone : 650 938 2865, or e-mail: barmbaker@aol.com
TO ORDER PRODUCTS, please send note describing items requested, your shipping address and telephone number, plus payment by check in US dollars only, to: Alton Spiller Inc., PO Box 696, Los Altos, CA 94023-0696, USA.
And American WTF. Barmy army has completely lost it now, nearest we get to Machester is that it from Celtic or Egyptian origins, forward muffins (and teacakes) and claim victory.
BARM PRODUCTS BY MAIL (September 2008)
All proceeds from sales go to the Whole Grain Connection (non-profit) in support of their programs
<a class="postlink" href="http://sustainablegrains.org" onclick="window.open(this.href);return false;">http://sustainablegrains.org</a>
What is barm?
Barm is a Celtic word for a natural sourdough bread leavening, that was in use from Egyptian times until the 1930’s. The leavening microorganisms are naturally occurring lactic bacteria and yeasts, which are perpetuated in a mash* of whole grain flour, malted grain (enzyme active) and water dough or batter. The ferment is naturally acidic due to the lactic bacteria and so enhances the nutritional value of the whole grains. The acidity also excludes harmful microorganisms and gives the breads good keeping qualities. Mashing produces a naturally mild sweetness in the bread, without adding sugars.
* A mash is made from whole grain flour, malted grain (enzyme active) and hot water maintained for an hour or more at a temperature appropriate for selective enzyme activity, as in beer making. It is allowed to cool before mixing with barm microorganisms.
DRIED BARM KIT, recommended for beginning users of barm, includes dried barm, sprouted wheat flour, acidity testing paper and instructions for use.
Dried Barm Kit, price: $30.00. Price includes postage.
BARM BREAD 2008- 100% WHOLE WHEAT, for recipe click Whole Wheat Barm Bread 2008
DRIED BARM (80 grams), refill for dried barm kit, makes 180 grams re-hydrated barm; half for one loaf and the rest for further refreshment.
Re-hydrated barm can be refreshed many times over.
Dried barm, price $18.00. (price includes postage).
SPROUTED WHEAT FLOUR or MALTED WHEAT FLOUR (enzyme active)
Sprouted wheat flour is used sparingly at the rate of 0.2 %-1.0% of total flour.
Sprouted wheat flour(enzyme active), barm kit refill (125 grams), $6.00 (price includes postage)
Note: Barley malt flour (diastatic) is a good alternative to sprouted wheat flour (malted wheat flour), and it is available through Bob's Red Mill (1-800-349-2173).
ACIDITY TESTING PAPER (pH paper). Color test paper in the range pH 3 - 5.5 is in a single roll dispenser, enough for 120 tests, refill for barm kit.
A healthy barm has a pH 3.5 - 4. This test paper turns yellow at pH 3.5 and yellow green at pH 4. A portion of the barm is dabbed onto the paper to perform a test of the pH, and the color change is immediate. The paper is discarded after the test.
Acidity Testing Paper, price $12.00 (price includes postage)
BOOK: The Superpyramid Eating Program, by Gene Spiller, published by Times Books / Random House in 1993, describes a healthy way of eating that includes whole grain breads. Recipes are by Deborah Madison among others. The last section of the book is the Superpyramid Bakery by Monica Spiller. Hard back, 510 pages, just a few copies still available
The Superpyramid Bakery occupies 74 pages in The Superpyramid Eating Program, and is a partial reproduction of The Barm Bakers Book: bread making with whole grain flours and a combined natural yeast and lactic leavening barm; it describes methods and recipes for the barm, developed before 1992, including how to start your own barm.
The Superpyramid Eating Program, price $20.00. Price includes postage.
BOOK: The Power of Ancient Foods, by Gene Spiller, includes the following barm bread recipes by Monica Spiller: Dark Barley Rye Bread, Egyptian Balady Bread, Italian Raisin Bread, Focaccia with Black Olives, Dark Russian Caraway Wheat bread (also for the bread machine). Paperback, 373 pages. Book Publishing Company. This book was originally published in 1996, with the title Nutrition Secrets of the Ancients. Price $20.00, includes packaging and postage in the USA.
BOOK: What’s with Fiber? by Gene and Monica Spiller. What's with the fiber in fruits, vegetables, legumes, nuts, seeds and especially whole grains. Read this book to understand the benefits of fiber and what's with it, to increase your chances of avoiding constipation, overweight, diverticulitis, diabetes, many cancers, and more. Easy to read.
Published in 2005, by Basic Health Publications Inc. Paperback, 230 pages. Price $20.00, includes packaging and postage in the USA.
SATISFACTION GUARANTEED. If you are not satisfied with an item, please let us know within 30 days of purchase, and we will send a replacement or give you a full refund of the purchase price. Responsibility for the quality of products made using Alton Spiller Inc., technology rests solely with the user.
WE ARE LOOKING FOR BAKERIES TO PRODUCE BARM PRODUCTS ON A LARGE SCALE: We see great taste and health advantages to our whole grain barm breads, and we would like them to be available to everyone. Licenses are available for the use of our logo, and the license fees will be used to maintain quality standards, and for national advertisement. For more information telephone : 650 938 2865, or e-mail: barmbaker@aol.com
TO ORDER PRODUCTS, please send note describing items requested, your shipping address and telephone number, plus payment by check in US dollars only, to: Alton Spiller Inc., PO Box 696, Los Altos, CA 94023-0696, USA.
And American WTF. Barmy army has completely lost it now, nearest we get to Machester is that it from Celtic or Egyptian origins, forward muffins (and teacakes) and claim victory.
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
Researching the history of bread-related products is difficult because bread is THE universal food. Ancient peoples of all places discovered the combination of *cooked* (baked, fried, steamed, boiled, sun-dried) ground grain and water created simple, inexpensive, nourishing food. Muffins, cakes, crackers, biscuits, cookies, sticky buns & Twinkies are not inventions. They are evolutions. All of these are variations on the theme of what happens when flour & water mix with human ingenuity, technological advancement, local ingredients, immediate need and cultural expectations.
What the food historians have to say about the origin of muffins...
"Muffin...a term connected with moufflet, an old French word applied to bread, meaning soft....The word muffin first appeared in print in the early 18th century, and recipes began to be published in the middle of the 18th century. There has always been some confusion between muffins, crumpets, and pikelets, both in recipes and in name. Muffin' usually meant a breadlike product (sometimes simply made from whatever bread dough was available), as opposed to the more pancake-like crumpets...Muffins were most popular during the 19th century, when muffin men traversed the town streets at teatime, ringing their bells. In the 1840s the muffin-man's bell was prohibited by Act of Parliament because many people objected to it, but the prohibition was ineffective..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999(p. 517)
"Muffin...a small yeast cake usually sweetened with a bit of sugar. In England muffins were once called "tea cakes," while in America muffins are served primarily for breakfast or as an accompaniment to dinner...The origins of the word are obscure, but possible it is from Low German muffe [meaning] cake. The term was first printed in English in 1703, and Hannah Glasse in her 1747 cookbook fives a recipe for making muffins. Mush muffins (called slipperdowns in New England) were a Colonial muffin made with hominy on a hanging griddle."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Freidman Books:New York] 1999 (p. 211)
"Although tea muffins that were once popular in England resembled the American "English muffin," there is no single muffin in Britain by this specific name...Most of the store-bought varieties [of English muffin] derive from those made by the S. B. Thomas Company of New York, whose founder, Samuel Bath Thomas, emigrated from England in 1875 with his mother's recipe and began making muffins at his Ninth Avenue bakery in 1880. The name was first printed in 1925."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 123)
Researching the history of bread-related products is difficult because bread is THE universal food. Ancient peoples of all places discovered the combination of *cooked* (baked, fried, steamed, boiled, sun-dried) ground grain and water created simple, inexpensive, nourishing food. Muffins, cakes, crackers, biscuits, cookies, sticky buns & Twinkies are not inventions. They are evolutions. All of these are variations on the theme of what happens when flour & water mix with human ingenuity, technological advancement, local ingredients, immediate need and cultural expectations.
What the food historians have to say about the origin of muffins...
"Muffin...a term connected with moufflet, an old French word applied to bread, meaning soft....The word muffin first appeared in print in the early 18th century, and recipes began to be published in the middle of the 18th century. There has always been some confusion between muffins, crumpets, and pikelets, both in recipes and in name. Muffin' usually meant a breadlike product (sometimes simply made from whatever bread dough was available), as opposed to the more pancake-like crumpets...Muffins were most popular during the 19th century, when muffin men traversed the town streets at teatime, ringing their bells. In the 1840s the muffin-man's bell was prohibited by Act of Parliament because many people objected to it, but the prohibition was ineffective..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999(p. 517)
"Muffin...a small yeast cake usually sweetened with a bit of sugar. In England muffins were once called "tea cakes," while in America muffins are served primarily for breakfast or as an accompaniment to dinner...The origins of the word are obscure, but possible it is from Low German muffe [meaning] cake. The term was first printed in English in 1703, and Hannah Glasse in her 1747 cookbook fives a recipe for making muffins. Mush muffins (called slipperdowns in New England) were a Colonial muffin made with hominy on a hanging griddle."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Freidman Books:New York] 1999 (p. 211)
"Although tea muffins that were once popular in England resembled the American "English muffin," there is no single muffin in Britain by this specific name...Most of the store-bought varieties [of English muffin] derive from those made by the S. B. Thomas Company of New York, whose founder, Samuel Bath Thomas, emigrated from England in 1875 with his mother's recipe and began making muffins at his Ninth Avenue bakery in 1880. The name was first printed in 1925."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 123)
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
basically american:)
basically american:)
tueartsboots
Well-Known Member
Re: Barm or Muffin
RETREAT, need to regroup.
*damn, looks like I will be ousted from my command position*
RETREAT, need to regroup.
*damn, looks like I will be ousted from my command position*
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
tueartsboots
Well-Known Member
Re: Barm or Muffin
<a class="postlink" href="http://www.slatterysbakery.co.uk/preorder" onclick="window.open(this.href);return false;">http://www.slatterysbakery.co.uk/preorder</a>
<a class="postlink" href="http://trustedplaces.com/review/uk/manchester/food/1x03u73/besses-of-the-barm" onclick="window.open(this.href);return false;">http://trustedplaces.com/review/uk/manc ... f-the-barm</a>
<a class="postlink" href="http://www.slatterysbakery.co.uk/preorder" onclick="window.open(this.href);return false;">http://www.slatterysbakery.co.uk/preorder</a>
<a class="postlink" href="http://trustedplaces.com/review/uk/manchester/food/1x03u73/besses-of-the-barm" onclick="window.open(this.href);return false;">http://trustedplaces.com/review/uk/manc ... f-the-barm</a>
Rammyblues
Well-Known Member
Re: Barm or Muffin
But in Lancashire we developed the Oven Bottom Muffin and like most things in Lancs why use four words when one will do hence Lancashire Oven Bottomed Muffins became muffins. Everyone knows this (dozzy Americans might not) but Lancastrians should. It is easy to understand therefore it is a chip muffin. It is foreigners who want to try and usurp the status of the muffin by the term barm. Hence why it so important to make sure the muffins (and teacakes) defeat these so called barm pots.
But in Lancashire we developed the Oven Bottom Muffin and like most things in Lancs why use four words when one will do hence Lancashire Oven Bottomed Muffins became muffins. Everyone knows this (dozzy Americans might not) but Lancastrians should. It is easy to understand therefore it is a chip muffin. It is foreigners who want to try and usurp the status of the muffin by the term barm. Hence why it so important to make sure the muffins (and teacakes) defeat these so called barm pots.
Re: Barm or Muffin
Looks like the debate has raged on for millennia.
http://www.urban75.net/vbulletin/archive/index.php/t-172776.html
Looks like the debate has raged on for millennia.
http://www.urban75.net/vbulletin/archive/index.php/t-172776.html
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
A rose by any other name would be a BARM:)
A rose by any other name would be a BARM:)
Re: Barm or Muffin
An independent survey says muffin.
http://uk.toluna.com/polls/46659/A+chip+muffin+or+a+chip+barm?
This is actually a really interesting topic (call me sad). I'd love to see research done into where both words (in context with chip) originate from and are most widely used.
I have a theory that the North and East of Manchester (or Greater Manchester as the city has spread to create a conglomeration) is muffin territory while the South and West are barm lands.
An independent survey says muffin.
http://uk.toluna.com/polls/46659/A+chip+muffin+or+a+chip+barm?
This is actually a really interesting topic (call me sad). I'd love to see research done into where both words (in context with chip) originate from and are most widely used.
I have a theory that the North and East of Manchester (or Greater Manchester as the city has spread to create a conglomeration) is muffin territory while the South and West are barm lands.
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
so what you're saying is Eastlands and Maine Road Barm country
masterwig said:
so what you're saying is Eastlands and Maine Road Barm country
Rammyblues
Well-Known Member
Re: Barm or Muffin
Its still a chip muffin
Its still a chip muffin
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
Only from a Bolton perspective
Rammyblues said:
Only from a Bolton perspective
Kippax.
Well-Known Member
Re: Barm or Muffin
just got home from work,
MUFFIN!
just got home from work,
MUFFIN!
Kippax.
Well-Known Member
Re: Barm or Muffin
yes please!! ;P
toby said:Robbo. said:
shoot him
yes please!! ;P
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
So what You're saying is that your stretford upbringing...
Too far:)
So what You're saying is that your stretford upbringing...
Too far:)
Rammyblues
Well-Known Member
Re: Barm or Muffin
Whats Bolton got to do with it?
Whats Bolton got to do with it?
bornblueegg
Well-Known Member
- Joined
- 3 Sep 2008
- Messages
- 8,168
Re: Barm or Muffin
Up and left of Eastlands
Up and left of Eastlands