barm

barmThe yeast cakes had to be soaked apart in lukewarm water with sugar; a small amount of flour was then added and mixed to a pasty consistency. This "barm", or sponge, was left to rise in s_ome container in a warm place. Often a tin, three-quart, "boat's kettle" was used. (This was a high, narrow pot with a tightly fitting cover and a hanger so the mixture might be suspended from a hook over the warm stove.) When this "barm" had risen sufficiently, it was added to about a gallon of water and sufficient flour in the "mixing pan".W. Kirwin, 3/73 JH 3/73Used I and SupUsed I and SupNot use