Yes, when alcoholic fermentation occurs in sourdough, then ethyl alcohol is produced.
Sourdough bread isn't prepared through traditional method in which active-dry yeast or baker's yeast is added to the bread.
Instead, to make sourdough bread, started is added to the bread for over a week.
After a week, the bread experiences natural fermentation process which is carried out by the specific bacteria.
The wild yeast is produced naturally and then let it sit for hours to get a famous texture, gentle rise and natural sour flavor.
In general, when alcoholic fermentation occurs carbon dioxide and ethyl alcohol are produced creating air pockets in dough.
If you need to learn more about fermentation click here:
https://brainly.com/question/11554005
#SPJ4