TECHNOLOGY FOCUS - BIOLOGY - Preferred Method: The process is carried out for 1 - 250 (preferably 30 - 180, more preferably 60 - 150, especially 80 - 130) hours, at pH of 3 - 7 (preferably 3.5 - 6, especially 4 - 5). The dry solid (DS) content in the process is 20 - 55 (preferably 25 - 40, especially 30 - 35) wt.%. The sugar concentration is kept below 3 wt.% during saccharification and fermentation. A slurry of water and milled starch-containing material is prepared before step (a). The milled-starch-containing material is prepared by milling starch-containing material to a particle size of 0.1 - 0.5 mm. The saccharification is carried out simultaneously. The fermentation is carried out at 28 - 36 (preferably 30 - 34, especially 32)degreesC. The glucoamylase is present in an amount of 0.01 - 10 (preferably 0.01 - 5, especially 0.1 - 0.5) AGU/g DS. The fermentation product is recovered after fermentation. The process is carried out in the presence of a protease (preferably acid protease, especially fungal acid protease). The temperature during step (a) is 30 - 75 (preferably 45 - 60)degreesC.Preferred Components: The milled material is granular starch obtained by dry or wet milling (preferably whole grains). An acid alpha-amylase (0.1 - 10, preferably 0.1 - 5, especially 0.3 - 2) AFAU/g is present and has an amino acid sequence which is at least 70 (preferably at least 85, especially at least 99)% identical to sequence of 479 amino acids as given in the specification. The glucoamylase is derived from Athelia rolfsii. The acid alpha-amylase is a fungal alpha-amylase derived from Aspergillus (preferably A. niger, A. oryzae or A. awamori); or an acid bacterial alpha-amylase. The fungal acid alpha-amylase is a hybrid enzyme comprising an alpha-amylase catalytic domain (CD) and a carbohydrate binding module (CBM) and optionally linker or a wild-type fungal acid alpha-amylase CD and CBM and optionally a linker. The CBM is derived from Aspergillus kawachii alpha-amylase, Athelia rolfsii glucoamylase or Aspergillus niger glucoamylase. The acid bacterial alpha-amylase is derived from B. licheniformis, B. amyloliquefaciens or B.stearothermophilus (preferably Bacillus stearothermophillus having the mutations Ile(181asterisk)+Gly(182asterisk), more preferably Ile(181asterisk)+Gly(182asterisk)+Asn(193Phe) compared to the wild type sequence of 514 amino acid as given in the specification). The acid bacterial alpha-amylase is a hybrid alpha amylase comprising the 445 C-terminal amino acid residues of Bacillus licheniformis alpha-amylase having sequence of 483 amino acids as given in the specification and 37-N-terminal amino acid residues of Bacillus amyloliquefaciens alpha-amylase having sequence of 480 amino acids with substitutions Gly(48Ala) + Thr(491) + Gly(107Ala) + His(156Tyr) + Ala(181Thr) + Asn(190Phe) + Ile(1201phe) + Ala(209Val) + Gln(264Ser) (using the enzyme having sequence of 483 amino acids as given in the specification) (preferably alpha-amylase having sequence of 483 amino acids as given in the specification having the mutations ,His(156Tyr), Ala(181Thr), Asn(190Phe), Ala(209Val), Gln(264Ser), and/or deletion of two residues between 176 and 179 (preferably deletions of Glu(178) and Gly(179))). The alpha-amylase and glucoamylase is added in a ratio of 0.1 - 10 (preferably 0.3 - 5, especially 0.5 - 3) AFAU/AGU. The starch-containing material is obtained from tubers, roots, stems, seeds or whole grains of corn, cobs, wheat, barley, rye, milo, sago, cassava, manioc, tapioca, sorghum, rice or potatoes (preferably cereals). EXAMPLE - A relative performance of Athelia rolfsii glucoamylase (a) against wild-type Aspergillus niger glucoamylase (b) was evaluated via mini-scale fermentation. Milled corn (380 g) was added to water (620 g). The mixture was supplemented with penicillin (3 ml, 1 g/l). The pH of slurry was adjusted to 5. the dry solid (DS) level was determined and was 32%. The slurry (5 g) was added to tubes and dosed with the enzymes (0.3 and 0.6 nmol/g DS). After dosing the tubes were inoculated with mash of Red Star yeast (RTM; yeast propagate) (0.04 ml/g) that had been grown for 22.5 hours on corn mash. Tubes were incubated at 37degreesC. A fermentation was carried out for 70 hours and ethanol yields were determined by weighing the tubes. The ethanol yield for (a)/(b) (0.3 nmol/g DS) was 96.4/47.2 and for (a)/(b) (0.6 nmol/g DS) was 121.9/87.2.