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Related to BARM: Barm Brack
BARMBasketball Academy Rhein Main (Germany)
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References in periodicals archive ?
Her deceit here takes a specifically erode form: |Lei thin heued i my barm, slep thou the anon.
2407886 Bread, bread rolls, barm cakes, bread products containing cooked foods; filled buns and filled sandwiches; biscuits; cakes; cookies; fans; tarts; savouries; pastries; pies and pasties; patisseries; speciality breads, French breads, croissants, rolls, scones; shortbread; bakery products, products made from flour; flour; cereals and preparations made from cereals and/or rice and/or flour; pizzas, pizza bases; ices, icecreams, frozen ices; sweets and confectionery; chocolate and goods made from chocolate; all included in Class 30.
Well timed for mid-winter viewing is Mistletoe Barn at Woodlands Barm in Bearley near Stratfordupon-Avon, a relatively recent farmyard conversion, available through the new office of FPDSavills in Solihull.
A baker by trade, Carl is introducing a new menu of traditional pub food, featuring freshly baked bread and Lancashire barm cakes.
They're a bit small, but slapped in a barm cake with some red sauce, they're the perfect bachelor meal.
His angry grandmother Sheila, 68, raged: "They gave him a brown barm cake and glass of water.
If we want exotic, we can import barm cakes and oven bottom muffins from Lancashire.
My son had a turkey barm sandwich that he was eating the whole thing went down the gulls throat in one gulp.
Yes, despite having all the business acumen of a bacon barm, James has been appointed project manager.
All the different linguistic iterations of yeast--gdscht, gischt, gest, gist, yst, barm, beorm, bdren, hefe--refer to the same descriptive action and event: to raise, to rise, to bear up with, as Huxley put it, "'yeasty' waves and gusty' breezes.
in the midst of your flour, and therein pour your strained liquor, then with your hand mix some part of the flour therewith, till all the liquor be as thick as pancake batter, then cover it all over with meal, and so let it lie all that night, then next morning stir it, and all the rest of the meal well together, and with a little more warm water, barm, and salt to season it with, bring it to a perfect leaven, stiff and firm; then knead it, break it, and tread it .