no knead = ancient egyptian?
TG wrote:
>
> Barm is a froth on fermenting malt liquor. The word isn't synonymous
> with yeast culture. But now in the UK it is used, though not understood
> by most, as the ferment that has mashed hops to keep the leaven sweet.
> Here in the UK there isn't quite the same desire for sour breads. See
> Barm. Wikipedia.
Did you mean mashed barley?
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