Barm Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 cups (16 oz) high gluten or bread flour
2 cups (16 oz) water, room temperature
1 cup (8 oz) seed culture
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Directions: |
Directions:Stir together the flour, water and seed culture in a mixing bowl. Make sure the seed culture is evenly distributed and all the flour is hydrated. It will make a wet sticky sponge, similar to a poolish. Transfer this to a container twice as large as the barm. Cover the container with a lid or plastic wrap and ferment at room temperature for about 6 hours or until the barm is bubbly. Open the lid or remove the cover to let the gas escape. It smells bad. Replace the cover and refrigerate overnight before using. The barm is ready to use the next day and will remain potent for 3 days. After that you will need to refresh it. |
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Number Of
Servings: |
Number Of
Servings:6 cups of Barm |
Personal
Notes: |
Personal
Notes: To feed barm after 3 days: Discard or freeze all but 1 cup of the barm, add 4 cups of high gluten or bread flour and 2 1/2 cups of water, stirring until all the flour is hydrated. Ferment at room temperature until the mixture is bubbly and foamy. Refrigerate overnight before using it.
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