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

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iStock

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.

How and Why Did Silent Letters Emerge in English?

iStock/Bychykhin_Olexandr
iStock/Bychykhin_Olexandr

Kory Stamper:

The easy answer is “"because English can’t leave well enough alone."

When we first started speaking English around 600 AD, it was totally phonetic: every letter had a sound, and we sounded every letter in a word. But English—and England itself—were influenced quite a bit by the French, who conquered the island in 1066 and held it for a long time. And then later by Dutch and Flemish printers, who were basically the main publishers in England for a solid two centuries, and then by further trading contact with just about every continent on the planet. And while we’re shaking hands and stealing language from every single people-group we meet, different parts of the language started changing at uneven rates.

By the 1400s, English started to lose its phonetic-ness: the way we articulated vowels in words like “loud” changed slowly but dramatically, and that had an effect on the rest of the word. (This is called “The Great Vowel Shift,” and it took place over a few hundred years.) Somewhere in the middle of the GVS, though, English spelling became fixed primarily because of the printing press and the easy distribution/availability of printed materials. In short: we have silent letters because the spelling of words stopped changing to match their pronunciations.

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

What’s the Origin of Jack-O’-Lanterns?

iStock/matejmo
iStock/matejmo

The term "jack-o'-lantern" was first applied to people, not pumpkins. As far back as 1663, the term meant a man with a lantern, or a night watchman. Just a decade or so later, it began to be used to refer to the mysterious lights sometimes seen at night over bogs, swamps, and marshes.

These ghost lights—variously called  jack-o’-lanterns, hinkypunks, hobby lanterns, corpse candles, fairy lights, will-o'-the-wisps, and fool's fire—are created when gases from decomposing plant matter ignite as they come into contact with electricity or heat or as they oxidize. For centuries before this scientific explanation was known, people told stories to explain the mysterious lights. In Ireland, dating as far back as the 1500s, those stories often revolved around a guy named Jack.

LEGEND HAS IT

As the story goes, Stingy Jack—often described as a blacksmith—invited the devil to join him for a drink. Stingy Jack didn't want to pay for the drinks from his own pocket, and convinced the devil to turn himself into a coin that could be used to settle the tab. The devil did so, but Jack skipped out on the bill and kept the devil-coin in his pocket with a silver cross so that the devil couldn’t shift back to his original form. Jack eventually let the devil loose, but made him promise that he wouldn’t seek revenge on Jack, and wouldn’t claim his soul when he died.

Later, Jack irked the devil again by convincing him to climb up a tree to pick some fruit, then carved a cross in the trunk so that the devil couldn’t climb back down (apparently, the devil is a sucker). Jack freed him again, on the condition that the devil once again not take revenge and not claim Jack’s soul.

When Stingy Jack eventually died, God would not allow him into heaven, and the devil, keeping his word, rejected Jack’s soul at the gates of hell. Instead, the devil gave him a single burning coal to light his way and sent him off into the night to “find his own hell.” Jack put the coal into a carved-out turnip and has supposedly been roaming the earth with it ever since. In Ireland, the ghost lights seen in the swamps were said to be Jack’s improvised lantern moving about as his restless soul wandered the countryside. He and the lights were dubbed "Jack of the Lantern," or "Jack O'Lantern."

OLD TALE, NEW TRADITIONS

The legend immigrated to the new world with the Irish, and it collided with another old world tradition and a new world crop. Making vegetable lanterns was a tradition of the British Isles, and carved-out turnips, beets, and potatoes were stuffed with coal, wood embers, or candles as impromptu lanterns to celebrate the fall harvest. As a prank, kids would sometimes wander off the road with a glowing veggie to trick their friends and travelers into thinking they were Stingy Jack or another lost soul. In America, pumpkins were easy enough to come by and good for carving, and got absorbed both into the carved lantern tradition and the associated prank. Over time, kids refined the prank and began carving crude faces into the pumpkins to kick up the fright factor and make the lanterns look like disembodied heads. By the mid-1800s, Stingy Jack’s nickname was applied to the prank pumpkin lanterns that echoed his own lamp, and the pumpkin jack-o’-lantern got its name.

Toward the end of the 19th century, jack-o’-lanterns went from just a trick to a standard seasonal decoration, including at a high-profile 1892 Halloween party hosted by the mayor of Atlanta. In one of the earliest instances of the jack-o’-lantern as Halloween decor, the mayor’s wife had several pumpkins—lit from within and carved with faces—placed around the party, ending Jack O’Lantern’s days of wandering, and beginning his yearly reign over America’s windowsills and front porches.

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