Hello folks
I have a rather silly question. I once used bread yeast in my earliest winemaking experiments. Today, I was watching my wife kneading bread dough. When she allows it to raise, it can easily triple its volume because of the carbon dioxide that is produced. Does this mean there's also a tiny amount of alcool produced by the yeast since it's the sugar in the dough that is processed. I assume that the yeast produces the alcool and the gas at the same time.
Marc
Yep! Correct. But then the unthinkable happens. The dough goes into the oven, and the alcohol is driven out by the heat. A bloody shame.....
Ed
No flowers, no bees, no leaves on the trees; no wonder. november.
"Marc" schreef in bericht news:24WAd.27$ snipped-for-privacy@weber.videotron.net...
Ahhh, how there is a thought. We should cook our bread in a still! ;o) Ray
Doggone it Ray... you're ahead of your time.
A lot of commercial bakeries are REQUIRED to capture the alcohol release (into activated charcoal) from their oven exhaust because of local air quality standards (example. S.F. Bay Area, California) The activated charcoal can be 'stripped' and the alcohol recovered.
Gene
Ray Calvert wrote:
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