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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: bread/yeast/yada ("steve.alexander")
  BJCP Announcements (Ed Westemeier)
  Call for Judges and Entries for Las Vegas Winterfest 2008 (Scott Alfter)


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Date: Mon, 07 Jan 2008 02:31:42 -0500
From: "steve.alexander" <-s at roadrunner.com>
Subject: Re: bread/yeast/yada

Like John Stewart I've long subscribed to Cook's Illustrated and Cook's 
before that; highly recommended.  I really like their approach to the 
kitchen (and no-knead bread) but the article has a few annoying errors 
about beer fermentation in the text.  No matter.   For some years I 
baked all the bread in the house and yes there really is something 
important to keeping the humidity up in the first portion of the bake.  
The no-knead method of cooking in a dutch oven should accomplish this.

I suspect baking yeast are a lot closer to wine S.Cerevisiae than to 
brewing yeast.   High sterol storage capacity and an even odder O2 usage 
pattern.    Salt and even the vinegar mentioned may impede the bread 
rise.  No - bread yeast do not metabolize starch, but even flour has a 
bit of amylase and the yeast acidity permits just a little starch 
hydrolysis.   The very long cool dough stage supposedly causes the 
proteins to unravel, but care must be taken to avoid excessive time (the 
protein/texture is lost).   Long before the NY Times "discovered" the 
method there was a book, "No Need to Knead" by ??? Dunaway that covered 
the topic of minimal kneading well.  From the look of the bread in the 
CI & NYT articles, the crumb could be improved by just a little more 
streching/kneading, unless you are seeking a particularly hole-y rustic 
loaf (which is also nice at times).  You may be surprised at the impact 
of merely wrapping the dough 4x on the texture.

So where is the resident baker on this topic ?

beer,
 -S



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Date: Tue, 8 Jan 2008 09:26:47 -0500
From: Ed Westemeier <hopfen at malz.com>
Subject: BJCP Announcements

Two items from the BJCP (more at www.bjcp.org):

1. We are pleased to announce the development of a custom kit to help  
judges preparing for the BJCP Beer Judge Exam in recognizing specific  
beer flavors and aromas. It's free to members, and more information is  
available on our website.

2. Four of the seven BJCP regions are having elections this year, and  
we would really like to see more involvement. So far, only two of the  
four have more than one candidate for Regional Representative. All you  
have to do to run for one of these positions is to have five other  
judges send a one line email on your behalf. Again, more information  
is on the website.

Ed Westemeier
BJCP Communication Director
communication_director at bjcp.org





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Date: Tue, 08 Jan 2008 09:01:15 -0800
From: Scott Alfter <scott at alfter.us>
Subject: Call for Judges and Entries for Las Vegas Winterfest 2008

How about a Winterfest that's actually held in a winter month?

Las Vegas Winterfest 2008 is coming up in a little more than a month, on 9 
February 2008.  We're looking to grow the competition back to what it used to 
be, and we need your entries!

Two bottles and $7.00 is all it takes to get your beer, mead, or cider in. 
Shipped entries are accepted 21 January to 1 February.  If you're coming from 
out of town to judge or steward, you can save a few bucks and bring your 
entries with you.

This year's competition will be held at the Freakin' Frog, on Maryland Parkway
across from UNLV.  We'll need all of the judges and stewards we can muster; if
you're interested, send me some mail.

For more detailed info, see our competition webpage:

http://www.nevadabrew.com/twiki/bin/view/Competitions/Winterfest08Announce

Thanks, and good luck to all entrants!

Scott Alfter
scott at beerandloafing.org




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