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What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?

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    More detail needed: recipe? Rising time? Quantity and type of yeast (fresh, dry, or sourdough)? Also, the sugar doesn't get "converted into C02". It's gets converted into a variety of things, mostly alcohol, and CO2 is a minority byproduct.
    – FuzzyChef
    Commented Mar 5, 2018 at 2:03
  • As above, it is impossible to answer this exactly. Temperature has a very large impact on this too. Even in winemaking where all the available sugars are fermented there are both aerobic growth phases where more CO2 and less alcohol is made and the anaerobic phase (fermentation itself) where alcohol is the intended byproduct.
    – RudyB
    Commented Mar 21, 2018 at 22:58

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