if yeast turns sugar into alcohol during the fermentation process, why isn’t there alcohol in baked goods?

Question

if yeast turns sugar into alcohol during the fermentation process, why isn’t there alcohol in baked goods?

In: 3

Answer 1

I would only add that the amount of alcohol in your fully fermented/proofed/risen dough is very small compared to wine because A) even a no-knead dough or pre-ferment bread recipe ferments for maybe twenty four hours, while wine ferments for many weeks, and B) there’s a lot more sugar in grape juice than there is in wet flour.