Ethanol is better known as alcohol and is a byproduct, along with carbon dioxide gas, of yeast fermentation. Although wine, beer and other alcoholic drinks are made by fermenting yeast, certain conditions are required to produce such large volumes of alcohol. In baking, where conditions are different, yeast produces carbon dioxide but very little ethanol; any ethanol that is produced quickly evaporates.

Want to find out more? Look at the chapter on rising, proving and fermentation in the book flour and water.

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