DOCSLIB.ORG

July 1999 the American Physical Society Volume 8, No

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
July 1999 the American Physical Society Volume 8, No A P S N E W S JULY 1999 THE AMERICAN PHYSICAL SOCIETY VOLUME 8, NO. 7 [Try the enhanced APS News-online: http://www.aps.org/apsnews] APSCelebrate News APS a Century 100 of years Physics Science Advisors Past and Present Gather at APS Centennial ormer presidential science advisors Frank Press, science advisor under F from the days of President Dwight President Jimmy Carter, found himself D. Eisenhower to the present gathered struggling to improve government ties at the APS Centennial meeting in Atlanta to American industry and raise the for a special panel discussion on science Administration’s awareness of issues of policy past and present, reminiscing competitiveness and innovation. Concern about their days in the White House with over American industry’s flagging com- an eye to the future. [Current science petitiveness also figured prominently advisor Neal Lane was scheduled to during the tenure of Jay Keyworth, sci- participate in the historic gathering, but ence advisor to President Ronald Reagan. was called back to Washington; his His White House days coincided with the remarks were presented via videotape.] emergence of a solution to the problem Although session chair D. Allan with the rise of the Silicon Valley com- Steven J. Swieter of Images Bromley joked that US President Thomas puter industry. Keyworth’s successor, Bill Science advisors past and present take a breather from policy issues at the APS Centennial Jefferson had the best science advisor — Graham, found himself extending eco- meeting in Atlanta: (from left) Jack Gibbons, D. Allan Bromley, Bill Graham, Jay Keyworth, namely, himself — and presidents have nomic concerns to fostering technology Frank Press, Guy Stevers, Ed David, and Don Hornig. long sought scientific counsel, yet the transfer between academia and industry, change and population growth. technology alone accounts for 80% of position of national science advisor did and to making government-sponsored Today, the full impact of the end of stock market capitalization. not become official until James Killian was innovations available to the commercial the Cold War on federal funding priorities Not surprisingly, the position of appointed to that post under Eisenhower. sector for development, triggering a criti- can be clearly seen. According to Lane, presidential science advisor comes with And while the role has changed since cal shift in traditional science policy. high technology accounts for more than an equal mix of successes and then, some common issues and concerns “Until that time, the idea had been that half the growth of the gross domestic frustrations. Hornig struggled with the have endured. Don Hornig, who government discoveries were public product (GDP), as well as most of the diversion of the Vietnam War, but cites succeeded Killian under Eisenhower in property and available to anyone,” he capital gains tax revenue. Information Continued on page 7 1960, recalls his tenure being dominated said, unlike the commercial sector, which by three major issues: the Cold War with seeks to patent innovations. the Soviet Union, the space program, and As science advisor to President George APS Statement on National Security basic research and education. The Bush, Bromley found himself fostering Vietnam War overshadowed the White international collaboration in science and and the Open Conduct of Science House during the time that Ed David technology, most notably through the for- he Council of the American Physical Congress and the Executive agencies, in served under President Richard Nixon. mation of the Megascience Forum — a TSociety emphasizes the critical connec- carrying out this responsibility, to employ He also found himself struggling with the commitment further strengthened by tion between US national security and measures and practices that will maintain onset of the energy crisis with the Arab the demise of the Superconducting scientific research activities. Effective na- the strength and effectiveness of the sci- oil embargo against the US, as well as Super Collider. Much of Jack Gibbons’ tional security requires the highest standards entific activities on which national defense setting NASA R&D priorities in the wake efforts as science advisor to President of vigilance and circumspection, and the relies. of the Apollo program's success. Guy Bill Clinton focused on developing a science on which it is based must meet Over the course of many years, immi- Stever, who served under President post-Cold War paradigm for national the highest standard of excellence. How- grant scientists as well as foreign visitors Gerald Ford, came on board when the science policy, specifically the role and ever, national security will ultimately be and students have contributed enormously energy crisis was at its peak. “We were rationale for public support of science damaged if the underlying science suf- to the American scientific enterprise. They just beginning to realize that the and technology — an issue which be- fers as a result of government practices have enriched our knowledge and culture, environment, energy, and economic came more critical as reduction of the that indiscriminately discourage or limit the promoted the growth of our economy, and problems were all interwoven and we bloated national deficit moved to the open exchange of ideas. improved the quality of our lives. Any nega- still haven’t solved them,” he said. “It may forefront of the Administration’s na- The Council of the American Physical tive characterization of scientists on the basis be the unfulfilled promissory note that tional priorities. Maintaining the nuclear Society recognizes the importance of pro- of ethnic or national origins is destructive the science and technology community weapons stockpile was another concern, tecting classified information. We urge to science and American values. has handed to society.” along with bioethics, global climate Inside… APS Joins Other Scientific Organizations To NEWS To Advance & Diffuse the Knowledge of Endorse Statement on DOD S&T Funding Physics ......................................................... 2 he APS, along with the American Meeting and Journal Firsts. The leaders of the listed organizations (see sidebar) urge Congress to increase the FY Institute of Physics (AIP) and the Northwest Section Holds First Meeting ...... 3 T 2000 budget for the Department of Defense’s (DOD) Science & Technology Program The fledgling section held its first meeting at Optical Society of America (OSA), (S&T Program) to $8 billion. This represents a 2.6% increase over the current FY 1999 the University of British Columbia in May. has joined sixteen other scientific and budget, and an 8% increase above the Administration’s proposed budget. This increase Lessons from BAPS ................................... 3 engineering associations in issuing a will help stabilize funding that would decline at a precipitous rate in FY 2000, and in Festival Profile ............................................ 4 call to key Members of Congress Foam food for thought. The “Phizz” of foamy the projected out-years in DOD’s five-year plan. This decrease undermines the sci- food and drink. urging a strong FY 2000 budget for ence and technology base that is essential to U.S. security in the 21st century. Putting a New Spin on MRI ....................... 5 the Defense Department’s Science DOD’s S&T Program supports research in the nation’s universities that is the bridge The next generation of MRI machines will use and Technology Program. The between fundamental science discoveries and future military applications. DOD support spin-polarized inhaled noble gases for high- statement, endorsed by the APS resolution imaging of the heart and lungs. of university research also plays a critical role in sustaining disciplines where it is a major Executive Committee and issued by source of federal funding. These disciplines make essential contributions to national de- Physics and Technology Forefronts ....... 5 the recently formed Coalition for Micro electro mechanical systems: pyrite or fense by fueling innovation and training the scientists and engineers of tomorrow. pure gold? National Security Research, was sent The S&T Program also funds research in the DOD laboratories, and private sector General Election Preview for 2000 ........... 6 to members of the House and Senate industries that focus on technologies to support future DOD systems. Increasingly Nominations for APS Bylaw Committees. Appropriations Subcommittees on important to DOD, this focus on the longer-term revolutionary changes in military Defense, the House Armed Services DEPARTMENTS technology will keep U.S. forces ahead of foreign competitors, and enable a quick Subcommittee on Military Research response to emerging threats such as chemical and biological agents. Zero Gravity ................................................. 4 and Development, and the Senate The Astronomer’s Drinking Song Eight billion dollars in FY 2000 for DOD’s S&T Program would support the scien- Armed Services Subcommittee on Announcements ......................................... 4 tific and engineering research that has produced today’s preeminent U.S. forces Now Appearing in July 1999 RMP. Emerging Threat and Capabilities. demonstrated most recently during Desert Storm and other peacekeeping missions. The Back Page ............................................ 8 The text of the statement is at right. It is the continued investment in DOD’s S&T Program that will maintain this techno- W.K.H.
Load more

Recommended publications
  • Brewing Yeast – Theory and Practice
    Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Sourdough” Became a Nickname for Gold Prospectors, As the Bread Was a Major Part of Their Meal
    “Sourdough” Became A Nickname For Gold Prospectors, As The Bread Was A Major Part Of Their Meal National Sourdough Bread Day on April 1st recognizes one of the world’s oldest leavened breads. Most likely the first form of leavening available to bakers, it is believed sourdough originated in Ancient Egyptian times around 1500 BC. During the European Middle Ages, it also remained the usual form of leavening. As part of the California Gold Rush, sourdough was the principal bread made in Northern California and is still a part of the culture of San Francisco today. The bread was so common at that time the word “sourdough” became a nickname for the gold prospectors. In The Yukon and Alaska, a “sourdough” is also a nickname given to someone who has spent an entire winter north of the Arctic Circle. It refers to their tradition of protecting their sourdough during the coldest months by keeping it close to their body. The sourdough tradition was also carried into Alaska and western Canadian territories during the Klondike Gold Rush. San Francisco sourdough is the most famous sourdough bread made in the United States today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California’s Gold Rush period. The liquid alcohol layer referred to as ‘hooch’ comes from a Native American tribe called Hoochinoo. The Hoochinoo used to trade supplies with Alaskan gold miners for the ‘hooch’ off the top of their sourdough starters.
    [Show full text]
  • July-Sept 2015 Pdf.Cdr
    The Aharonov-Bohm Effect (Lecture Notes in Physics, Vol. 340) by M Peshkin and A Tonomura Springer-Verlag: Berlin-Heidelberg-New York-London-Paris-Tokyo-Hong Kong, 1989 vi+152 pages: price; DM 39 (Hard cover); ISBN 3-540-51567-4 Faraday and Maxwell introduced the concept of the electromagnetic field to describe electromagnetic effects in a space-time region - thereby unifying electrical and magnetic phenomena. The field strength Ff. describes electromagnetism. In 1959 Bohm and Aharonov presented a paper In which they pointed out the signi­ ficance of electromagnetic potentials in quantum theory and actually suggested. Interference experiments to detect how potentials would affect the passage of electrons through field free regions. In a multiply connected, region even if F^=o everywhere, there are physical experiments for which the outcome depends on the loop integral: OA^dx'^ he around on unshrinkable loop. It has been realised that in fact only the phose factor exp (i0A,dxe) in meaningful and phase invariance (gauge invariance) is the correct quantum mechanical, characterisation of electromagnetism. The idea has in recent years been generalised by replacing the simple phase of complex numbers with more complicated phase-an element of a Lie group. Few effects in physics have the distinctions of going through extensive debates and experimentations to settle the nuances as in AB effect. The contro­ versial aspects of AB effect concern mainly its interpretation. To quote Bohm "Now in my view, the fact that our informal discussion of interaction in terms of forces has been shown to be irrevalent implies the need, for a new kind of informal discussion of this question.
    [Show full text]
  • Part 1 Introduction
    Cambridge University Press 0521780438 - Electron Scattering for Nuclear and Nucleon Structure John Dirk Walecka Excerpt More information Part 1 Introduction © Cambridge University Press www.cambridge.org Cambridge University Press 0521780438 - Electron Scattering for Nuclear and Nucleon Structure John Dirk Walecka Excerpt More information 1 Motivation This monograph is concerned with the study of nuclear and nucleon structure through the scattering of high energy electrons. The history of this field is well summarized in the proceedings of the Conference on 35 Years of Electron Scattering held at the University of Illinois in 1986 to commemorate the 1951 experiment of Lyman,Hanson,and Scott; this experiment provided the first observation of the finite size of the nucleus by electron scattering [Ly51,Il87]. Hofstadter and his colleagues,working in the High Energy Physics Laboratory (HEPL) at Stanford University in the late 1950’s,beautifully and systematically exhibited the shape of the charge distributions of nuclei and nucleons through experiments at higher momentum transfer [Ho56,Ho63]. Subsequent experimental work at HEPL,the Bates Laboratory at M.I.T.,Saclay in France,NIKHEF in Holland,and both Darmstadt and Mainz in Germany (as well as other laboratories),utilizing parallel theoretical analysis [Gu34,Sc54,Al56, de66,Ub71],clearly exhibited more detailed aspects of nuclear structure. Experiments at higher electron energies and momentum transfers at the Stanford Linear Accelerator Center (SLAC) by Friedman,Kendall,and Taylor,together with theoretical developments by Bjorken,for the first time demonstrated the pointlike quark–parton substructure of nucleons and nuclei [Bj69,Fr72]. This work played a key role in the development of modern theories of the strong interaction.
    [Show full text]
  • Mead Features Fermented by Saccharomyces Cerevisiae (Lalvin K1-1116)
    African Journal of Biotechnology Vol. 12(2), pp. 199-204, 9 January, 2013 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB12.2147 ISSN 1684–5315 ©2013 Academic Journals Full Length Research Paper Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116) Eduardo Marin MORALES1*, Valmir Eduardo ALCARDE2 and Dejanira de Franceschi de ANGELIS1 1Department of Biochemistry and Microbiology, Institute of Biosciences, UNESP - Univ Estadual Paulista, Av. 24-A, 1515, 13506-900, Rio Claro, SP, Brazil. 2UNIMEP – Methodist University of Piracicaba. Rodovia Santa Bárbara Km 1, 13450-000 - Santa Barbara D'Oeste, SP, Brazil. Accepted 5 December, 2012 Alcoholic beverages are produced practically in every country in the world representing a significant percentage of the economy. Mead is one of the oldest beverages and it is easily obtained by the fermentation of a mixture of honey and water. However, it is still less studied compared to other beverages and does not have industrialized production. It is prepared as a handmade product. The origin of the honey used to formulate the mead creates differences on the final product characteristics. In this study, fermentation occurred at temperatures of about 22.1 ± 0.4°C after a previous pasteurization and inoculation. Saccharomyces cerevisiae (K1-LALVIN 1116) was used to produce the mead that was prepared in order to obtain dry mead by mixing 200 g L-1 of honey in water. For better -1 -1 results inorganic salts were used [(NH4)2SO4: 0.2 g L , (NH4)2HPO4: 0.02 g L ]. The results at the end of the process were a mead with: 12.5 ± 0.4°GL; pH 3.33; low amounts of high alcohols and methanol and great quantity of esters, that provide a nailing flavor to the beverage.
    [Show full text]
  • Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene Mcintyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly
    published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 Sourdough Bread Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene McIntyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly. Contents 1.0 Introduction and Origin of Sourdough Bread..........................................Irene McIntyre 2.0 Cultural Differences and Variations of Sourdough Bread......................Clara Kelly 3.0 Raw Materials of Sourdough Bread........................................................Daniel James 4.0 Starter Process.........................................................................................Jennifer Smith 5.0 Process and Technology..........................................................................Sarah Morris 6.0 Flavour and Taste..................................................................................Fiona Bourguignon 7.0 Nutritional Benefits................................................................................Shauna Cusack 8.0 Wheat vs. Rye Sourdough Bread...........................................................Stella Casserly 9.0 Gluten free Sourdough Bread................................................................Rachel Connon 10.0 Conclusion 11.0 References published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 1.0 Introduction and Origin of Sourdough Bread By Irene McIntyre The term ‘sourdough bread’ refers to bread leavened with a sourdough starter. A sourdough starter is a natural
    [Show full text]
  • To Make French Bread the Best Way
    To Make French Bread the Best Way The original recipe from Robert May’s 1685 cookbook, “The Accomplisht Cook, or the Art and Mystery of Cookery” Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fashion it into little wooden dishes, and bake it, being baked in a quick oven, chip it hot. barm: the foam that forms on top of beer when it is fermenting well wrought and worked up: Kneading, including pushing and pulling the dough as well as lifting the dough off of the floured surface and “crashing” it back down chip it hot: remove from the pan or baking surface while it is still hot A modern interpretation of the recipe by Anne Jacob: Ingredients 2 egg whites 3-4 cups all-purpose flour 1 (1/4 oz) package dry yeast 1 T. sugar 1 t. salt ½ Cup hot (115-120 degrees) water ½ Cup warm milk 1 teaspoon butter Cooking spray Beat egg whites until stiff. Set aside. In a large mixing bowl, Dissolve the yeast with the hot water and add the sugar and salt.
    [Show full text]
  • Leavening Definition / Descriptions
    Leavening definition / descriptions Name Definition Source Type Active Starter A leaven that has recently reached its equilibrium yeast and bacterial population. If thick, it will be spongy, tenacious, and gassy. If thin, it will be frothy and bubbly. 1 Natural Anfrishsauer A German term for the first stage of the traditional German sourdough baking process made from Anstellgut, water, and flour. 2 Natural Anstellgut A German term for the inoculant to the first stage in the three-stage sequence of elaboration of a leaven for the traditional process of German sourdough. It is a portion of the ripe sourdough leaven saved from the previous day's bake and corresponds to the French term "chef". 2 Natural Barm A British term for a yeast leaven. In brewing, the term "barm" refers to the foamy yeast residue from the fermentation of ale, then used to leaven bread (different strains of S. cerevisiae are used to ferment both bread and alcohol). Today some Americans (including some San Francisco bread bakers and instructors) use the term "barm" to describe a natural leaven started with whole wheat flour or grains. A barm started from whole wheat grains or flour is a mix of natural or "wild" yeast and lactobacilli originating from the grains. As a by- product from brewing yeast, barm makes a fairly bitter tasting bread unless the bittering agents are distilled out. As a natural leaven from whole wheat flour and/or grains, barm produces a mild fruity buttery flavored bread lactic acid contributions from the lactobacilli and is not necessarily sour. 2 Natural / Yeasted Biga An Italian word for a yeasted starter.
    [Show full text]
  • Six Thousand Years of Bread: Its Holy and Unholy History Kindle
    SIX THOUSAND YEARS OF BREAD: ITS HOLY AND UNHOLY HISTORY PDF, EPUB, EBOOK H. E. Jacob,Peter Reinhart | 416 pages | 18 Sep 2014 | Skyhorse Publishing | 9781629145143 | English | New York, NY, United States Six Thousand Years of Bread: Its Holy and Unholy History PDF Book Return to Book Page. This yeast ferments some of the carbohydrates in the flour, including any sugar , producing carbon dioxide. International Journal of Food Science and Technology. Protein quality and the effects of processing. First Page Preview View Large. If kept in the right conditions, it provides leavening for many years. Makes the reader think about how a simple staple food changed the world. He wrote also under the pen names Henry E. I read it for its remarks on medieval and pre breadmaking, but there are more topical sources out now. An example. The Fannie Farmer cookbook. Red Star Yeast. Nov 08, Jennifer rated it really liked it. Staff of Life Bakery. This book gives the story of bread in its religious, political and technical aspects over a period of six thousand years. A history book that happens to be written in a time I'd consider to be a part of history. Lady rated it it was amazing. It makes sense when you consider that it was first published in , but I would love for some historian to write a part II to this book that picks up where he leaves off. Food and Agriculture Organization. A history of the mostly Western world, told through the lens of bread, grains, and agriculture. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut.
    [Show full text]
  • ALASKA SOURDOUGH: BREAD, BEARDS and YEAST by Susannah T. Dowds, B.A. a Thesis Submitted in Partial Fulfillment of the Requiremen
    Alaska sourdough: bread, beards and yeast Item Type Thesis Authors Dowds, Susannah T. Download date 01/10/2021 03:33:58 Link to Item http://hdl.handle.net/11122/7874 ALASKA SOURDOUGH: BREAD, BEARDS AND YEAST By Susannah T. Dowds, B.A. A Thesis Submitted in Partial Fulfillment of the Requirements For the Degree of Master of the Arts in Northern Studies University of Alaska Fairbanks August 2017 APPROVED: Terrence Cole, Committee Chair Mary Ehrlander, Committee Member Director of Arctic and Northern Studies Molly Lee, Committee Member Todd Sherman Dean of the College of Liberal Arts Michael Castellini Dean of the Graduate School Abstract Sourdough is a fermented mixture of flour and water used around the world to leaven dough. In this doughy world wide web of sourdough, one thread leads to Alaska and the Yukon Territory. Commonly associated with the gold rush era, sourdough is known both as a pioneer food and as a title for a long-time resident. Less well known is the live culture of microbes, yeasts and bacteria that were responsible for creating the ferment for nutritious bread, pancakes, and biscuits on the trail. Through the lens of sourdough, this study investigates the intersection of microbes and human culture: how microbes contribute taste and texture to baked goods; why sourdough, made from imported ingredients, became a traditional food in the North; and how “Sourdough” grew to signify an experienced northerner. A review of research about sourdough microflora, coupled with excerpts from archival sources, illuminates how human and microbial cultures intertwined to make sourdough an everyday food in isolated communities and mining camps.
    [Show full text]
  • Barm Bread Homemade Soft Wheat 040910
    Soft whole wheat barm bread, e.g. Californian Sonora wheat Amounts are right for a bread machine loaf, with one pound of flour. Total process spans approximately 24 hours. Ingredients Digital scale - ounces Cups & spoons Soft whole wheat flour 16.00 oz three & a half cups Vital wheat gluten**** (optional) up to 1.05 oz up to three tablespoons Water 12.48 oz one & a half cups Salt ** 0.16 oz one teaspoon Malt*** 0.32 oz two teaspoons (Enzyme active malted barley or wheat flour) Barm stock * 2.88 oz one third cup * Barm stock contributes 1.28 oz whole wheat flour, 0.01 oz salt and 1.60 oz water. ** Use plain sea salt without additives. Salt is 1% with respect to total flour; this is a low salt amount. Use 1.5% if saltier taste preferred. *** Malted barley flour available by mail order from www.bobsredmill.com, or use malted wheat flour from www.barmbaker.com. **** Optionally, replace some of the whole wheat flour with vital wheat gluten if protein is less than 15%: 0.21 oz for each percent difference to 15%. Day one – preparation (Steps 1, 2 span 1-3 hours, and step 3 spans 12-18 hours) Step 1. Collect and measure out ingredients: (i) Divide the whole wheat flour equally between two bowls, labeled mash flour and dough flour respectively. Optionally, replace some dough flour**** with vital wheat gluten. (ii) Measure into a jug: all water and salt. Completely dissolve the salt and set aside. This is the total salty water ingredient. Step 2.
    [Show full text]