Barm

Barm is the 'base' for sourdough bread, containing the wild yeast and bacterial cultures that act as leavening agents.

Ingredients

• 3.5 cups flour
• 2 cups water
• 1 cup seed culture

Directions

1. Stir into a sealable glass or plastic container. Mix thoroughly.
2. Cover and let ferment at room temperature for 6 hours.
3. Raise lid to let gasses escape. Cover and put in fridge.

The barm can be used for up to three days after it is made. On the first day the resulting bread will be less sour, becoming more sour on the third day.

If the barm is not used in that time, it must be refreshed before use in sourdough. Unused barm can be stored in the fridge for many months between refreshes.

Refreshing

1. Add enough flour and water to the existing barm to double, triple, or quadruple it. For instance:
   1. 1.75 cups flour and 1 cup water
   2. 5.25 cups flour and 3 cups water
2. Cover and let ferment for 4-6 hours.
3. Refreshed barm can be used immediately, or put in the fridge for up to 3 days.