Longballutd
Well-Known Member
- Joined
- 5 Aug 2015
- Messages
- 518
Bap obviously. Mods please close thread :)
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Muffin or Barm
- Thread starter Kippax.
- Start date
Man-chester copperpot
Well-Known Member
- Joined
- 15 Jan 2017
- Messages
- 1,764
BARM!
NZBlue
Well-Known Member
According to www.iAsk.ai Ask Ai Search Engine:
A barm and a muffin are two different types of baked goods that have distinct characteristics and origins. While they may share some similarities, such as being made from similar ingredients and being enjoyed as breakfast or snack options, there are notable differences between the two.
Barm:
A barm is a type of bread dough that is used as a leavening agent in the production of bread. It is essentially a fermented mixture of flour, water, and yeast. The yeast in the barm produces carbon dioxide gas, which causes the dough to rise and gives the bread its light and airy texture. Barm is typically used in traditional British bread-making techniques and is known for its unique flavor profile.
In the past, barm was commonly used as a starter for bread dough, where a small portion of the fermented mixture was added to fresh dough to kickstart the fermentation process. This method allowed bakers to consistently produce bread with good rise and flavor. However, with the advent of commercial yeast production, the use of barm has become less common in modern baking practices.
Muffin:
On the other hand, a muffin is a small, individual-sized quick bread that is typically sweet and enjoyed as a breakfast or snack item. Muffins are made from a batter that is leavened with baking powder or baking soda instead of yeast. This means that muffins do not require a fermentation process like barm does.
Muffin batter usually consists of flour, sugar, eggs, milk or buttermilk, and fat (such as butter or oil). Additional ingredients like fruits, nuts, chocolate chips, or spices can be added to enhance flavor and texture. The batter is mixed until just combined to avoid overmixing, which can result in dense muffins.
Once the batter is prepared, it is portioned into individual muffin cups or molds and baked in an oven until golden brown and cooked through. Muffins have a slightly dense and crumbly texture, with a tender interior. They can be enjoyed plain or with various toppings, such as butter, jam, or glazes.
Differences:
1. Leavening Agent: The main difference between barm and muffins lies in the leavening agent used. Barm relies on yeast for fermentation, while muffins use baking powder or baking soda for chemical leavening. This distinction affects the rise and texture of the final product.
2. Fermentation Process: Barm requires a fermentation process to develop its flavor and texture. The yeast in the barm consumes sugars in the dough, producing carbon dioxide gas as a byproduct, which causes the dough to rise. Muffins, on the other hand, do not undergo fermentation and rely solely on chemical leavening agents to create air pockets in the batter.
3. Flavor and Texture: Due to the fermentation process, barm imparts a distinct flavor to bread that is often described as slightly tangy or sour. The texture of bread made with barm tends to be lighter and airier compared to muffins. Muffins, on the other hand, have a denser texture with a crumbly and tender interior.
In summary, while both barm and muffins are baked goods enjoyed as breakfast or snack options, they differ in terms of their leavening agents, fermentation processes, flavors, and textures.
Top 3 Authoritative Reference Publications/Domain Names:
1. The Bread Baker's Apprentice by Peter Reinhart - This book provides comprehensive information on bread-making techniques, including traditional methods involving barm.
2. King Arthur Baking Company (www.kingarthurbaking.com) - A reputable source for baking recipes and techniques that covers various types of breads and baked goods.
3. The Muffin Cookbook by Dwayne Ridgaway - This cookbook focuses specifically on muffin recipes and provides insights into the characteristics and variations of muffins
A barm and a muffin are two different types of baked goods that have distinct characteristics and origins. While they may share some similarities, such as being made from similar ingredients and being enjoyed as breakfast or snack options, there are notable differences between the two.
Barm:
A barm is a type of bread dough that is used as a leavening agent in the production of bread. It is essentially a fermented mixture of flour, water, and yeast. The yeast in the barm produces carbon dioxide gas, which causes the dough to rise and gives the bread its light and airy texture. Barm is typically used in traditional British bread-making techniques and is known for its unique flavor profile.
In the past, barm was commonly used as a starter for bread dough, where a small portion of the fermented mixture was added to fresh dough to kickstart the fermentation process. This method allowed bakers to consistently produce bread with good rise and flavor. However, with the advent of commercial yeast production, the use of barm has become less common in modern baking practices.
Muffin:
On the other hand, a muffin is a small, individual-sized quick bread that is typically sweet and enjoyed as a breakfast or snack item. Muffins are made from a batter that is leavened with baking powder or baking soda instead of yeast. This means that muffins do not require a fermentation process like barm does.
Muffin batter usually consists of flour, sugar, eggs, milk or buttermilk, and fat (such as butter or oil). Additional ingredients like fruits, nuts, chocolate chips, or spices can be added to enhance flavor and texture. The batter is mixed until just combined to avoid overmixing, which can result in dense muffins.
Once the batter is prepared, it is portioned into individual muffin cups or molds and baked in an oven until golden brown and cooked through. Muffins have a slightly dense and crumbly texture, with a tender interior. They can be enjoyed plain or with various toppings, such as butter, jam, or glazes.
Differences:
1. Leavening Agent: The main difference between barm and muffins lies in the leavening agent used. Barm relies on yeast for fermentation, while muffins use baking powder or baking soda for chemical leavening. This distinction affects the rise and texture of the final product.
2. Fermentation Process: Barm requires a fermentation process to develop its flavor and texture. The yeast in the barm consumes sugars in the dough, producing carbon dioxide gas as a byproduct, which causes the dough to rise. Muffins, on the other hand, do not undergo fermentation and rely solely on chemical leavening agents to create air pockets in the batter.
3. Flavor and Texture: Due to the fermentation process, barm imparts a distinct flavor to bread that is often described as slightly tangy or sour. The texture of bread made with barm tends to be lighter and airier compared to muffins. Muffins, on the other hand, have a denser texture with a crumbly and tender interior.
In summary, while both barm and muffins are baked goods enjoyed as breakfast or snack options, they differ in terms of their leavening agents, fermentation processes, flavors, and textures.
Top 3 Authoritative Reference Publications/Domain Names:
1. The Bread Baker's Apprentice by Peter Reinhart - This book provides comprehensive information on bread-making techniques, including traditional methods involving barm.
2. King Arthur Baking Company (www.kingarthurbaking.com) - A reputable source for baking recipes and techniques that covers various types of breads and baked goods.
3. The Muffin Cookbook by Dwayne Ridgaway - This cookbook focuses specifically on muffin recipes and provides insights into the characteristics and variations of muffins
threespires
Well-Known Member
- Joined
- 7 Aug 2019
- Messages
- 6,432
- Team supported
- City
At some point folks we will need to lay down our ovens and stop fighting this battle.
What we need is the bread product version of the Good Friday Agreement and a bakery focused facsimile of Mo Molam to lead us out of this thread to a brighter tomorrow.
What we need is the bread product version of the Good Friday Agreement and a bakery focused facsimile of Mo Molam to lead us out of this thread to a brighter tomorrow.
NZBlue
Well-Known Member
Good Friday agreement? Trust you to bring hot cross buns into this and complicate it even moreAt some point folks we will need to lay down our ovens and stop fighting this battle.
What we need is the bread product version of the Good Friday Agreement and a bakery focused facsimile of Mo Molam to lead us out of this thread to a brighter tomorrow.
threespires
Well-Known Member
- Joined
- 7 Aug 2019
- Messages
- 6,432
- Team supported
- City
Good Friday agreement? Trust you to bring hot cross buns into this and complicate it even more
Made me properly laugh :-)
D
D
Deleted member 77198
Guest
Indeed. The thing the Yonners call muffins are barmcakes. It’s the Yonners who have it wrong.According to www.iAsk.ai Ask Ai Search Engine:
A barm and a muffin are two different types of baked goods that have distinct characteristics and origins. While they may share some similarities, such as being made from similar ingredients and being enjoyed as breakfast or snack options, there are notable differences between the two.
Barm:
A barm is a type of bread dough that is used as a leavening agent in the production of bread. It is essentially a fermented mixture of flour, water, and yeast. The yeast in the barm produces carbon dioxide gas, which causes the dough to rise and gives the bread its light and airy texture. Barm is typically used in traditional British bread-making techniques and is known for its unique flavor profile.
In the past, barm was commonly used as a starter for bread dough, where a small portion of the fermented mixture was added to fresh dough to kickstart the fermentation process. This method allowed bakers to consistently produce bread with good rise and flavor. However, with the advent of commercial yeast production, the use of barm has become less common in modern baking practices.
Muffin:
On the other hand, a muffin is a small, individual-sized quick bread that is typically sweet and enjoyed as a breakfast or snack item. Muffins are made from a batter that is leavened with baking powder or baking soda instead of yeast. This means that muffins do not require a fermentation process like barm does.
Muffin batter usually consists of flour, sugar, eggs, milk or buttermilk, and fat (such as butter or oil). Additional ingredients like fruits, nuts, chocolate chips, or spices can be added to enhance flavor and texture. The batter is mixed until just combined to avoid overmixing, which can result in dense muffins.
Once the batter is prepared, it is portioned into individual muffin cups or molds and baked in an oven until golden brown and cooked through. Muffins have a slightly dense and crumbly texture, with a tender interior. They can be enjoyed plain or with various toppings, such as butter, jam, or glazes.
Differences:
1. Leavening Agent: The main difference between barm and muffins lies in the leavening agent used. Barm relies on yeast for fermentation, while muffins use baking powder or baking soda for chemical leavening. This distinction affects the rise and texture of the final product.
2. Fermentation Process: Barm requires a fermentation process to develop its flavor and texture. The yeast in the barm consumes sugars in the dough, producing carbon dioxide gas as a byproduct, which causes the dough to rise. Muffins, on the other hand, do not undergo fermentation and rely solely on chemical leavening agents to create air pockets in the batter.
3. Flavor and Texture: Due to the fermentation process, barm imparts a distinct flavor to bread that is often described as slightly tangy or sour. The texture of bread made with barm tends to be lighter and airier compared to muffins. Muffins, on the other hand, have a denser texture with a crumbly and tender interior.
In summary, while both barm and muffins are baked goods enjoyed as breakfast or snack options, they differ in terms of their leavening agents, fermentation processes, flavors, and textures.
Top 3 Authoritative Reference Publications/Domain Names:
1. The Bread Baker's Apprentice by Peter Reinhart - This book provides comprehensive information on bread-making techniques, including traditional methods involving barm.
2. King Arthur Baking Company (www.kingarthurbaking.com) - A reputable source for baking recipes and techniques that covers various types of breads and baked goods.
3. The Muffin Cookbook by Dwayne Ridgaway - This cookbook focuses specifically on muffin recipes and provides insights into the characteristics and variations of muffins
If someone goes into a chippy and asks for a chip muffin, the chippy would be right when they say, ‘sorry, we don’t do muffins’ because chippies use barmcakes for their chip barms.
urban genie
Well-Known Member
- Joined
- 11 May 2008
- Messages
- 32,827
but they don't countless chippies across the whole of greater manchester, north, soith and east will use oven bottoms to stuff full of chips, and it is only chips that count in the naming, sausage or bacon are sarnies or butties.Indeed. The thing the Yonners call muffins are barmcakes. It’s the Yonners who have it wrong.
If someone goes into a chippy and asks for a chip muffin, the chippy would be right when they say, ‘sorry, we don’t do muffins’ because chippies use barmcakes for their chip barms.
muffin/barm makes no difference both are different bread rolls and both are used across the boroughs sometimes in chippies in the same area bw it plattin, northenden, kearsley, weaste or gorton
A truly enlightened resident of GM be it Mancunian/Salfordian/yonner/cheshire set can adapt and order what the chippy of choice calls it, for it is both a muffin and a barm.
D
D
Deleted member 77198
Guest
You can’t have any fence sitting on this haha. It’s as big as City v United, maybe bigger!but they don't countless chippies across the whole of greater manchester, north, soith and east will use oven bottoms to stuff full of chips, and it is only chips that count in the naming, sausage or bacon are sarnies or butties.
muffin/barm makes no difference both are different bread rolls and both are used across the boroughs sometimes in chippies in the same area bw it plattin, northenden, kearsley, weaste or gorton
A truly enlightened resident of GM be it Mancunian/Salfordian/yonner/cheshire set can adapt and order what the chippy of choice calls it, for it is both a muffin and a barm.