Why don't you get drunk from eating raw dough?

Eating raw dough typically doesn't lead to intoxication because the alcohol content produced during fermentation is minimal and often insufficient to cause drunkenness. Most raw dough is made with yeast, which ferments sugars to produce small amounts of alcohol, but this process is not fully developed in uncooked dough. Additionally, the body metabolizes any alcohol present quickly, further reducing the chances of feeling any effects. Lastly, other ingredients in raw dough, like flour and eggs, do not contribute to intoxication.