I made whole wheat bread today (we make our own, having figured out that it costs us about .56 to make it as opposed to $2 or more for bread that doesn't have HFCS in it). It is the same recipe I use every week, with ww flour, some bread flour, molasses, a little sugar, veggie shortening, salt, yeast and water. It rises three times, and has great texture. Tonight, though, one of the loaves rose too much. I punched it down one more time and since I had to leave the house, stuck it in the fridge (my mom sometimes let dough rise in the fridge overnight, since with some breads the flavor develops better the longer it takes to rise). When I came home about 2 hours later it had risen to an acceptable degree, so I popped it in the oven. When I took it out and sliced it, I ate a slice. It tasted like relatively strong alcohol! I don't even just mean a strong yeasty flavor - I mean it was sort of heady, fumey in my nose. It tasted great, but wow! Can you get drunk off of a sandwich?
More importantly, what happened? Did I raise it too many times? Anybody know the chemistry?