atty wrote:
...(interesting that brewery and bakery are
> portrayed as neighbours so we can assume this bakery was using the same
> yeast culture or barm? as the brewery)
> ..> laters
> andy forbes

Hi Andy,

There has been recent discoveries of large mixing machines driven by
donkeys made by the Romans. Anyway that aside. We know the Egyptians
made bread and must have mixed it in some way, 'kneading' is really a
semantic discussion. On that semantic topic.

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.

http://en.wikipedia.org/wiki/Barm

Jim