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Burum Cartref (Potato yeast Starter)

Burum Cartref (Potato yeast Starter) is a traditional Cymric (Welsh) recipe for a classic method of propagating yeast in a potato, hops, flour and water blend. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potato yeast Starter (Burum Cartref).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 days proving)

Makes:

2 jars

Rating:

Tags : Bread RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Yn y dyddiau cyn i furum ddod yn hollbresennol, oni bai eich bod yn byw ger becws neu fragdy (neu rywun a oedd yn bragu cwrw yn lled-broffesiynol) roedd yn rhaid ichi wneud eich burum eich hun ar gyfer surdoes. Mae hwn yn ddull traddodiadol o wneud burum gan ddefnyddio tatws, ac yna cynnal y burum hwnnw. Mae'r dull hwn yn dibynnu ar gael cychwyn bara i ddechrau. Os nag oes genych gychwyn furum neu surdoes chi, mae'n weddol hawdd i wneud un o'r cychwyn. Cymerwch daten fawr, pliciwch hi, rhoddwch mewn padell gyda 1l (4 cwpan) o ddŵr ond dim halen. Dewch â'r cyfan i ferwi a choginiwch am 30 munud, nes bod y dysen yn dyner. Tynnwch o'r gwres, yna neilltuwch nes bod y tatws a'r dŵr tatws yn oer. Tynnwch y tatws a'i ddefnyddio ar gyfer rhywbeth arall. Mesurwch 350ml (1 1/2 cwpan) o'r dŵr tatws ac yna ychwanegwch 1 llwy fwrdd o siwgr a 120g (1 cwpan) o flawd. Gadewch dros nos mewn lle cynnes (heb orchudd). Erbyn y diwrnod canlynol bydd y cymysgedd yn fyrlymus ac yn arogli'n amlwg o furum. Dyma'r cychwyn burum y gallwch ei ddefnyddio ar gyfer y rysáit canlynol. Mae'r burum rydych chi ei eisiau o'r rysáit hwn yn yr hylif felly pan fyddwch chi eisiau ei ddefnyddio, straeniwch yr hylif i ffwrdd a'i ddefnyddio yn lle'r dŵr yn eich rysáit. Sylwch fod burumau gwyllt fel arfer yn llai actif na'u cywerthoedd masnachol felly mae'n debyg y bydd angen i chi gynyddu eich amser profi 2- neu 3-gwaith. ‘Burum total’ neu ‘burum dirwest’ oedd yr enw a roid ar furum cartref yn sir Aberteifi. Nid oedd y burum hwn mor gryf â’r burum a brynid yn y siopau. Dyna’r rheswm pam y byddai gwragedd yn gwlychu’r toes fin nos a’i adael i godi mewn lle cynnes tan y bore. Rhydlewis, Aberteifi. Byddai llawer o wragedd yn gwneud burum cartref a’i werthu i’r cymdogion am geiniog neu ddwy y peint. Yr oedd modd prynu burum o’r dafarn hefyd ac yr oedd hwn yn gryfach na’r un a wneid gartref. Gelwid y naill yn ‘berman dirwest’ neu ‘berman total’ a’r llall yn ‘berman tafarn’ mewn rhai ardaloedd ym Morgannwg, e.e. Pen-prysg, Morgannwg.

Cynhwysion:

120g o hopys
hanner dwsin o datws yn eu crwyn
7l o ddŵr
200g o siwgr
125g o flawd
150ml o hen furum

Dull:

Berwch yr hopys a’r tatws mewn galwyn a hanner o ddŵr nes bod y tatws wedi chwalu ynddo. Codwch y gymysgedd oddi ar y tân a’i hidlo i badell bridd. Gadael i’r trwyth hwn oeri hyd at naws gwaed. Cymysgwch y siwgr a’r blawd ag ychydig o’r trwyth a’i roi yn ôl yn y badell ynghyd â’r hen furum. Gorchuddio’r badell â lliain glân a’i rhoi o’r neilltu mewn lle cynnes am ddeuddydd. Yna hidlwch y burum i boteli neu ystenau pridd, eu cau’n dynn â chyrc, a’u cadw mewn lle oer.

English Translation

In the days before yeast became an ubiquitous product, unless you lived near a bakery or a brewery (or someone who brewed beer semi-professionally) you had to make your own yeast for leavening. This is a traditional method of making yeast using potatoes, and then maintaining that yeast. This method relies on having a bread starter to begin with. If you don't it's actually fairly east to make one. Take a large potato, peel it place in a pan with 1l (4 cups) water but no salt. Bring to a boil and cook for 30 minutes, until the potato is tender. Take off the heat, then set aside until the potato and potato water are cool. Remove the potato and use for something else. Measure 350ml (1 1/2 cups) of the potato water then stir in 1 tbsp sugar and 120g (1 cup) flour. Leave over night in a warm place (uncovered). By the following day the mixture will be bubbly and will smell distinctly yeasty. This is the starter that you can use for the following recipe. The yeast you want from this recipe is in the liquid so when you want to use it, strain off the liquid and use in place of the water in your recipe. Note that wild yeasts are usually less active than their commercial equivalents so you will probably need to increase your proving time 2- or 3-fold.

Liquid yeast prepared at home in this way was known as 'burum total' or 'burum dirwest' (temperance yeast) in Cardiganshire. Its strength was not equal to that of the dried yeast and this accounted for the custom of preparing the dough in the evenings and leaving it to rise in a warm place overnight. Home made liquid yeast was prepared in large quantities to augment the family income. Known as berman dirwest or berman total, it was sold to the neighbours for approximately a penny per pint. It was also possible to buy liquid yeast (berman tafarn) from the local inn; this brewers’ yeast proved to be stronger than the home made variety.
Pen-prysg, Glamorgan.

Ingredients:

120g (4 oz) hops
six potatoes (unpeeled)
7l (1.5 gallons) water
200g (1 cup) sugar
125g (1 cup) flour
150ml (3/5 cup) yeast reserved from previous lot

Method:

Boil the potatoes and hops in the water until the potatoes have disintegrated.

Strain the infusion into an earthenware bowl and allow it to cool to blood heat.

Mix the sugar and flour with a small quantity of this liquid, pour it back on to the remainder in the bowl and then add the old yeast.

Cover the bowl and allow to stand in a warm place for two days.

Now strain the liquid yeast into bottles or earthenware jars, cork tightly and store in a cool place.