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> 5%. Incidentally, freshly baked bread is also often around 0.5% depending on the type of bread, as are very ripe bananas. I’ve heard this before, but how can
by lostlogin 2y ago
> 5%. Incidentally, freshly baked bread is also often around 0.5% depending on the type of bread, as are very ripe bananas.
I’ve heard this before, but how can it be true?
Bread is baked at a high temperature, I do it as 250C, but would go higher if I could. My father bakes at 500-600 degrees. How would alcohol stay in the bread? Or is the measure taken pre baking?
- xhkkffbf 2y agoThis makes sense to me. Most of the water leaves as vapor too.
- zajio1am 2y agoI guess it is contained and cannot leave easily. Water also stays in the bread as water vapor, so it is not completely dry after baking.
- nilram 2y ago"Does the booze really cook off?" No, not all of it. Even a long-cooking stew can have 5% of the alcohol that was added at the start. https://www.isu.edu/news/2019-fall/no-worries-the-alcohol-burns-off-during-cookingbut-does-it-really.html https://www.isu.edu/news/2019-fall/no-worries-the-alcohol-bu... And, somehow, the smell of my mom's fresh-baked bread ties in with my adult sense of the odor of alcohol to say--yeah, there was some alcohol there, even if a small amount.