How much alcohol does bakers yeast make?

The amount of alcohol produced by baker's yeast (Saccharomyces cerevisiae) depends on several factors, including the yeast strain, the sugar content of the fermentation medium, and the fermentation conditions. Generally, bakers yeast produces around 5% to 10% alcohol by volume (ABV) in a typical bread dough fermentation. This range is sufficient to provide the characteristic flavor and texture to baked goods.

However, specialized yeast strains and controlled fermentation conditions can yield higher alcohol content. Distilling yeast strains specifically selected for their high alcohol tolerance and efficient fermentation capability are used in alcoholic beverage production. Under controlled conditions with suitable nutrient sources and fermentation parameters, these specialized yeasts can produce alcohol levels up to 18% to 20% ABV or even higher.

It's important to note that the fermentation process also produces carbon dioxide gas, which is essential for the rising of bread dough and the production of bubbles in alcoholic beverages. The balance between alcohol production and gas production is carefully managed in baking and brewing industries to achieve the desired characteristics of the final products.