The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beer Barm

yozzause's picture
yozzause

Beer Barm

I finally got around to having a go using a Beer Barm, the flour was 20% wholemeal flour with 80% Black and Gold  supermarket  flour.

The Beer Barm was from the residue in the bottom of the fermenter from a home brew that i did before Christmas, a London Porter. The  barm is grown on like you do with a S/D starter  given a few feeds  and in this case used at a rate of 25% in the dough. the dough had a very nice aroma no doubt from the maltiness of the LP. Suprisingly this dough was very slow taking around 9 hours to bulk ferment and a further 3 hours to proof in a banneton. It was baked in a dutch oven lid on for 15 minutes lid off for a further 25.

This loaf had great flavour and mouth feel no doubt in part from the long fermentation period, i wasnt in any hurry anyway.

 

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

Great looking loaf!  I’m glad to see a post from you.  Like me I guess.  Bake much more than I post.

How did you hold the barm for so long?  Did you really hold it, or did you feed it along till you were ready to use it.

Great to hear from you.

OldWoodenSpoon

yozzause's picture
yozzause

G'day OWS,  Nice to hear from you too, i was just thinking about some of the good old names that graced these pages over the years  and enjoyed reading some old posts from the likes of Shio ping, Andy, Mebake, Yogi the monk and Ehanner unfortunately Eric passed away but others have drifted away, its always nice when you get a suprise post and visit and hear they are going well. its easy to miss a post though.

That loaf made great toast this morning for breakfast by the way.

 

The dregs from the brew fermenter are bottled up after the stout is bottled but no sugar drops added to their bottles and then stored in the fridge, when opened there is quite some gas so best to open over a sink or better still outside  i stir rater than shake for the same reason. Its a very good idea to label these bottles as i have inadvertently given away a bottle assuming it was stout the recipient was very disappointed, and thought i was playing a trick on him.

So no feed with flour until a few days before i want to use it.

i have a couple of bakes that im in the middle of right now so will post soon!

kind regards Derek

 

isand66's picture
isand66

I love beer bread so I can imagine how tasty this one must be.  I'll have to get my hand on some barm one of these days.

Best regards,

Ian

yozzause's picture
yozzause

Hi Ian ,  it was good and actually had a sour taste too,  i was feeding it up and neglected it for a whole day or so  where i think it probably picked up the  sour effect which was quite enjoyable especially when toasted. 

regards Derek