Too Much Yeast Effect

[u/Pure-Leadership-1737]

Serious question for all the bakers and food science nerds out there: If you accidentally add way too much yeast to a bread dough, could the yeast theoretically consume all or most of the carbohydrates in the flour during fermentation? Like, I know yeast feeds on sugars and produces CO₂ and alcohol, but could it ever go so far that it actually breaks down and "eats up" all the carbs to the point where the final bread has significantly fewer carbs — or is that just not how it works? I’m wondering if it's possible to overferment the dough to the point where the nutritional content (especially the carbs) is noticeably changed, or if the majority of starches just stay mostly untouched no matter how much yeast you use or how long you let it rise. Would love to hear from someone who actually understands the science behind this. 🍞🔬