A commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey.
1But be sure, you scum off the barm before the bottling up.
2Apply to his throat every four hours a warm barm and oatmeal poultice.
3A large apron-which Clarice called a barm-cloth-protectedthe dress from stain.
4Not very much time passed before I stopped eating pies in barm cakes.
5Here is a morsel of barm in the middle of a lump of dough.
6When it is cold, set it together with some barm, as you do Beer.
7I imagine the pie barm was invented to facilitate eating a pie on the hoof.
8When it is cold, put a little barm to it, and let it work like Beer.
9The season of barm-brack, fruit and nuts is with us, and the emphasis is upon the nuts.
10To half a peck of flower, take three spoonfuls of barm, two ounces of seeds; Aniseeds or Fennel-seeds.
11Then put a little barm into it, then take off the froath again, and stir it well together.
13The same process of kneading, fermenting with barm, &c., is pursued with the dough, as with other bread.
15Now I must tell you the hop is cultivated for the purpose of making a barm for raising bread.