What is the effect of ethanol concentration on bread flavor?
According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol shouldn't contribute to bread flavor at the end.
From my understanding, bread's flavor profile is primarily controlled by the bacteria that produce lactic and acetic acid, and the prominence of these acids can be controlled by the hydration percentage and temperature (The Science Behind Sourdough, How to make truly sour sourdough bread, Tartine - Chad Robertson pg. 72, Flour Water Salt Yeast - Ken Forkish (Ebook) pgs. 197-198).
Ethanol production increases due to oxygen restriction, as stated by OpenLearn Yeast Experiment and as I noted anecdotally when covering my starter with plastic wrap instead of a towel.
Therefore, does changing the yeast's ethanol production affect the bacteria which produce lactic and acetic acid, whereby influencing bread flavor?
