if yeast turns sugar into alcohol during the fermentation process, why isn’t there alcohol in baked goods?
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Fun fact actually it does contain a bit of alcohol even after baking.
“And it has long been known that bread contains residual alcohol, up to 1.9% of it. ”
– https://www.google.com/amp/s/www.forbes.com/sites/quora/2017/08/03/why-isnt-bread-alcoholic/amp/
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