The process of adding yeast (barm) to dough or a liquid; the fermentation process induced by yeast.
From 'barm' (yeast) plus the gerund suffix '-ing.' Used in historical baking and brewing terminology from medieval times onward.
Medieval bakers had to keep 'barming' vessels alive like sourdough starters—a single pot of yeast might be reused for centuries, passed down through bakery families as precious as gold.
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