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.
Rhydlewis, Cardiganshire.
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.
