If Beer and Bread Use Almost the Exact Same Ingredients, Why Isn't Bread Alcoholic?

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If beer and bread use almost the exact same ingredients (minus hops) why isn't bread alcoholic?

Josh Velson:

All yeast breads contain some amount of alcohol. Have you ever smelled a rising loaf of bread or, better yet, smelled the air underneath dough that has been covered while rising? It smells really boozy. And that sweet smell that fresh-baked bread has under the yeast and nutty Maillard reaction notes? Alcohol.

However, during the baking process, most of the alcohol in the dough evaporates into the atmosphere. This is basically the same thing that happens to much of the water in the dough as well. And it’s long been known that bread contains residual alcohol—up to 1.9 percent of it. In the 1920s, the American Chemical Society even had a set of experimenters report on it.

Anecdotally, I’ve also accidentally made really boozy bread by letting a white bread dough rise for too long. The end result was that not enough of the alcohol boiled off, and the darned thing tasted like alcohol. You can also taste alcohol in the doughy bits of underbaked white bread, which I categorically do not recommend you try making.

Putting on my industrial biochemistry hat here, many [people] claim that alcohol is only the product of a “starvation process” on yeast once they run out of oxygen. That’s wrong.

The most common brewers and bread yeasts, of the Saccharomyces genus (and some of the Brettanomyces genus, also used to produce beer), will produce alcohol in both a beer wort
and in bread dough immediately, regardless of aeration. This is actually a surprising result, as it runs counter to what is most efficient for the cell (and, incidentally, the simplistic version of yeast biology that is often taught to home brewers). The expectation would be that the cell would perform aerobic respiration (full conversion of sugar and oxygen to carbon dioxide and water) until oxygen runs out, and only then revert to alcoholic fermentation, which runs without oxygen but produces less energy.

Instead, if a Saccharomyces yeast finds itself in a high-sugar environment, regardless of the presence of air it will start producing ethanol, shunting sugar into the anaerobic respiration pathway while still running the aerobic process in parallel. This phenomenon is known as the Crabtree effect, and is speculated to be an adaptation to suppress competing organisms
in the high-sugar environment because ethanol has antiseptic properties that yeasts are tolerant to but competitors are not. It’s a quirk of Saccharomyces biology that you basically only learn about if you spent a long time doing way too much yeast cell culture … like me.

This post originally appeared on Quora. Click here to view.

This Course Will Teach You How to Play Guitar Like a Pro for $29

BartekSzewczyk/iStock via Getty Images
BartekSzewczyk/iStock via Getty Images

Be honest: You’ve watched a YouTube video or two in an attempt to learn how to play a song on the guitar. Whether it was through tabs or simply copying whatever you saw on the screen, the fun always ends when friends start throwing out requests for songs you have no idea how to play. So how about you actually learn how to play guitar for real this time?

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Why Are Common Graves Called Potter’s Fields?

Graves in potter's fields are sometimes marked with blank headstones or crosses.
Graves in potter's fields are sometimes marked with blank headstones or crosses.
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For centuries, regions around the world have maintained common graves called potter’s fields, where they bury unidentified victims and impoverished citizens who couldn’t afford their own cemetery plots. The term potter’s field has been around for just as long.

The earliest known reference to a potter’s field is from the Gospel of Matthew, which historians believe was written sometime during the 1st century. In it, a remorseful Judas gives the 30 silver coins he was paid for betraying Jesus back to the high priests, who use it to purchase a “potter’s field” where they can bury foreigners. It’s been speculated that the priests chose land from a potter either because it had already been stripped of clay and couldn’t be used for farming, or because its existing holes and ditches made it a particularly good place for graves. But Matthew doesn’t go into detail, and as the Grammarphobia Blog points out, there’s no evidence to prove that the original potter’s field was ever actually used for its clay resources—it could’ve just been a parcel of land owned by a potter.

Whatever the case, the term eventually caught on as English-language versions of the Bible made their way across the globe. In 1382, John Wycliffe translated it from Latin to Middle English, using the phrase “a feeld of a potter,” and William Tyndale’s 1526 Greek-to-English translation of the passage featured “a potters felde,” which was altered slightly to “potters field” in King James’s 1611 edition.

Around the same time, a new definition of potter was gaining popularity that had nothing to do with pottery—in the 16th century, people began using the word as a synonym for tramp or vagrant. According to the Oxford English Dictionary, it was first written in a 1525 Robin Hood tale, and William Wordsworth mentioned it in his 1798 poem “The Female Vagrant.” It’s likely that this sense of the word helped reinforce the idea that a potter’s field was intended for the graves of the unknown.

It’s also definitely not the only phrase we’ve borrowed from the Bible. From at your wit’s end to a fly in the ointment, here are 18 everyday expressions with holy origins.

[h/t Grammarphobia Blog]