Is there any alcohol left in bread
I have just done a German sourdough rye loaf, which I did another one of a week or so before. Due to various factors conspiring against me, the latest one was allowed to do it's thing for a little over 3 days, whereas the previous one had been going for only two days.
I think the taste is much better for it, but my girlfriend says that she thinks the first one was better as the latest one 'Tastes like it's got too much alcohol in it'.
I can't imagine that any alcohol from the fermentation would still be there after baking, and said so, but I'm just assuming. I am right, aren't I?
Is it just the flavour of the extra souring from the extra day that she is picking up? Is there some other factor that makes it taste of alcohol?
I'm still quite a novice at sourdough (done from scratch, not with my own starter) so not sure what issues might be in play here.
Personally though, I don't think it tastes of alcohol, and I want some extra munitions in my arsenal for this domestic debate.