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Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven.

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  • Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven.
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