tag:blogger.com,1999:blog-1055136039157945087.post7780716532885040526..comments2023-10-25T11:26:34.005-04:00Comments on The Historical Cooking Project : Baking with Barm: Part II of the Surprisingly Long History of Brewing Mugs' Shot IPACMcnallyhttp://www.blogger.com/profile/17835075290270177558noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1055136039157945087.post-45872261705408120812018-08-07T12:05:32.517-04:002018-08-07T12:05:32.517-04:00There is a great deal to say about this, but let m...There is a great deal to say about this, but let me start with the fact that I wrote a blog post on the use of barm in English bread a while back, which touches on a lot of the relevant issues:<br /><br />http://leslefts.blogspot.com/2015/02/early-english-bread-barm-or-sourdough.html<br /><br />The earliest recipe for bread made with barm is probably Markham's from the early seventeenth century; there are earlier recipes for French bread, but that used sourdough until the seventeenth century. In 1655, Bonnefons included a recipe for French bread made with brewer's yeast in his Delices de la Campagne:<br />https://books.google.com/books?id=lUtkAAAAcAAJ&dq=inauthor%3Abonnefons&pg=PP41#v=onepage&q&f=false<br /><br />But basically all he says to do is add it.<br /><br />The simplest thing to know about barm is that for a long time it WAS yeast. Plain and simple. We have only made a distinction since Mautner purified yeast in 1850. And a call was put out to do that precisely because barm could indeed add bad tastes to bread, starting with hops (which however would not be present in medieval beer - ale really - if ever you're making that).<br /><br />In the eighteenth century, Malouin wrote at length about the use of yeast (which he loved; Parmentier not so much) and said: "One cannot deny that bread made with yeast is more likely to be sour, bitter and sticky or viscous in the mouth"<br />https://books.google.com/books?id=A3laAAAAYAAJ&dq=inauthor%3Amalouin%20levure&pg=PA153#v=onepage&q&f=false<br /><br />But if you're looking for technical notes on how to care for yeast, and even specific recipes (further on), Malouin is your man.<br /><br /><br />chezjimhttps://www.blogger.com/profile/13552197985756973087noreply@blogger.comtag:blogger.com,1999:blog-1055136039157945087.post-72949998158255879562018-06-02T08:18:50.303-04:002018-06-02T08:18:50.303-04:00Burning wood gives off natural substances which ca...Burning wood gives off natural substances which can impart the most wonderful tastes to food. These substances are lost if the same wood is converted to <a href="http://acehomeguides.com/appliances/best-charcoal-gas-grill-combo/" rel="nofollow">best combo charcoal gas grill</a>.Anonymoushttps://www.blogger.com/profile/04290551937968374442noreply@blogger.comtag:blogger.com,1999:blog-1055136039157945087.post-20058770165867983402016-01-17T16:45:42.685-05:002016-01-17T16:45:42.685-05:00You might also find information by searching among...You might also find information by searching among the experiments in medieval baking and brewing done by folks in the Society for Creative Anachronism. A website called Stefan's Florilegium has a long series of discussions about baking with barm.Anonymoushttps://www.blogger.com/profile/01042082507645176302noreply@blogger.com