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1 vote

Too much yeast and collapsing

Yes, you can certainly overproof dough. From the point of view of the yeast, it's not "it did its job" - the yeast doesn't have a job, it's a conglomeration of cells that get fissioned, ...
rumtscho's user avatar
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0 votes

Too much yeast and collapsing

It’s likely that the the yeast already did it’s job. However, if this happens, you can ball it up, knead, and allow to proof again. This should work at least one time. There are a few variables at ...
moscafj's user avatar
  • 70.4k
8 votes
Accepted

Can I still use poolish which has quadrupled in volume?

Give it a good sniff. If it smells yeasty, and maybe a little sour, you are good to go. After all, using a poolish (or any starter) at its peak activity is a good thing. The longer it ferments, the ...
moscafj's user avatar
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5 votes
Accepted

What effect does fat and sugar have on homemade bread?

Adding fat to bread dough makes it softer and makes it stay moist for longer. The first effect, a more tender crumb, is a result of fat coating gluten molecules and preventing them from forming long ...
Esther's user avatar
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