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- Barm abstract "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. Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.".
- Barm wikiPageID "12746418".
- Barm wikiPageLength "2087".
- Barm wikiPageOutDegree "26".
- Barm wikiPageRevisionID "663367614".
- Barm wikiPageWikiLink Alcohol.
- Barm wikiPageWikiLink Bakers_yeast.
- Barm wikiPageWikiLink Barm_cake.
- Barm wikiPageWikiLink Barmbrack.
- Barm wikiPageWikiLink Beer.
- Barm wikiPageWikiLink Blaa.
- Barm wikiPageWikiLink Bread.
- Barm wikiPageWikiLink Bread_roll.
- Barm wikiPageWikiLink Brewers_yeast.
- Barm wikiPageWikiLink Category:Leavening_agents.
- Barm wikiPageWikiLink Distillation.
- Barm wikiPageWikiLink Distilled_beverage.
- Barm wikiPageWikiLink English_cuisine.
- Barm wikiPageWikiLink Ethanol.
- Barm wikiPageWikiLink Fermentation_(food).
- Barm wikiPageWikiLink Fermentation_in_food_processing.
- Barm wikiPageWikiLink Hard_liquor.
- Barm wikiPageWikiLink Kaiser_roll.
- Barm wikiPageWikiLink Leavening_agent.
- Barm wikiPageWikiLink Millet.
- Barm wikiPageWikiLink Must.
- Barm wikiPageWikiLink North_West_England.
- Barm wikiPageWikiLink Saccharomyces_cerevisiae.
- Barm wikiPageWikiLink Sour_mash.
- Barm wikiPageWikiLink Sourdough.
- Barm wikiPageWikiLink Wine.
- Barm wikiPageWikiLink Yeast.
- Barm wikiPageWikiLink Yeast_in_winemaking.
- Barm wikiPageWikiLink Yorkshire.
- Barm wikiPageWikiLinkText "Barm".
- Barm wikiPageWikiLinkText "barm".
- Barm hasPhotoCollection Barm.
- Barm wikiPageUsesTemplate Template:Bread.
- Barm wikiPageUsesTemplate Template:For.
- Barm wikiPageUsesTemplate Template:Ingredient-stub.
- Barm wikiPageUsesTemplate Template:Reflist.
- Barm wikiPageUsesTemplate Template:Wiktionary.
- Barm subject Category:Leavening_agents.
- Barm hypernym Foam.
- Barm type Agent.
- Barm type Agent.
- Barm type Ingredient.
- Barm comment "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.".
- Barm label "Barm".
- Barm sameAs m.02x319r.
- Barm sameAs Q4861246.
- Barm sameAs Q4861246.
- Barm wasDerivedFrom Barm?oldid=663367614.
- Barm isPrimaryTopicOf Barm.