Barm Cakes

Thanks JCB and Val   I did have a go at the sourdough method some years ago, but it seemed an awful faff at the time.  Now I have a bit more time, I should give it another try.  

I just need OH to make some beer (goodness knows when that will be) to try making 'proper' barm cakes.  In the meantime, having now been able to find fresh yeast I'll try the old recipe I found.

I agree with your comment about sourdough.  I just couldn't be bothered with keeping the starter going by feeding it, but my son is a scientist, who teaches Chemistry to A level, and is fascinated by the science behind it, and measures and checks everything.  He also uses a particular type of flour, and when making pastries mixes three different types of flour to get the right mix.

I use Lidl bread flour.  It was unavailable for a time, but is now back on the shelves (but may not be over the Christmas period).  To me it makes the nicest, tastiest bread of any I've tried.  It's also cheaper than very many we've tried.    I use ASDA when I run out because we have a local one, and it's easy to pop down for a packet if I've none in the pantry.

Try the Lidl when you next go in and see what you think.

If you want fresh yeast, try asking at your local supermarket bakery counter. I often go into ASDA and they actually give me some if I ask.  I make my own bread using Carr's flour which is fairly local to me in the north west of England.

Sorry it came out twice. 

 

Write your comments here...    Carr's had mills in Fife and Essex as well as Silloth but they recently sold the lot to Whitworth's. I hope that they keep the Cumbrian mill running. It's ugly but it provides a few jobs. Whatever happens I'm sure it won't affect the taste of your buns.

I buy my bread flour in bulk from Shipton Mill.

One reason I like it is that some flours use Engliah wheat.

I make bread every night - but using a machine (sorry! to you purists out there). Different mixtures of flours and seeds as the mood takes me.

Lynnruby

The point of using 'Barm' and not ‘Baker’s Yeast’ is that as Barm is produced during fermentation using ‘Brewer’s Yeast’ which is a differing strain from ‘Baker’s Yeast’, the result when used in baking also differs. (Tasty, Tasty…)  

Why not check for ’Micro-Breweries’ in your area, as they are usually small business enterprises or community projects, they may be willing to let you have a some Barm, especially if you purchase a couple of bottles their liquid refreshment for OH.  (Win Win).  

Having now watched the Victorian Bakers on iplayer (thanks brue )  Separating the barm from the beer dregs looked like a bit of a delicate procedure.  

I noticed that they made a sponge from the brewers yeast.  I have done this a few times using dried yeast.

All of the breads they produced seemed to have a crisp crust.

The 'Barm Cakes' I remember from my childhood were light and fluffy with a very soft crust.  So, I'm not sure that Barm Cakes made from Barm is what I am trying to achieve 

Forgot to say .... yes, I did realise that they were using flour with a much lower percentage of protein/gluten than many of us use today 

I've enjoyed those programmes but the flour must have been quite different, bits of millstone in it too no doubt. I expect local flours are quite different.

Having watched the Victorian Bakers I just wonder if you could culture your own yeast (barm) from the dregs in that unpasteurised real ale bottle?

I would imagine you could micky, but not sure.

Having watched the Victorian Bakers I just wonder if you could culture your own yeast (barm) from the dregs in that unpasteurised real ale bottle?

You most certainly can- it is not unknown for forces Field Barkers to start a dough using a fresh bottle of 'Live Beer' if  but only if the absolute need arose!!!