🫠 Overfermentation breaks down the gluten structure. The dough might look lacy and webby (those “spider webs”), but instead of feeling strong and stretchy, it’s weak, fragile, and collapsing on itself. Signs your dough is overfermented: • It’s super sticky and hard to shape • The gluten strands look stringy but break easily • It spreads out instead of holding its shape • It sticks to everything—the bowl, your hands, your scraper • The dough has a very strong sour smell or even hints of alcohol
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🫠 Overfermentation breaks down the gluten structure. The dough migh…
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FAQ - Over-Proofed or Under-Proofed | The Sourdough Journey
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Over fermented sourdough? Have you ever realised your dough became over fermented before you knew it? Signs of over fermentations * Dough is sticky and difficult to handle it * Overly strong sour smell * Expanded too much and collapsed flat * Doesn’t spring back in the poke test Mild over fermentation ✅You can transfer your dough into the fridge ✅You can bake the dough straight from the fridge so no chance to collapse If you want to know more about sourdough? Check my homepage Mizuho-Kitchen.com
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Bulk fermentation is the hardest part of sourdough—and also the most important. If you underferment, you’ll end up with a dense, gummy, flat loaf 😩 If you overferment, that big, beautiful dough will go flat instead of rising tall 🫠 So how do you know when bulk fermentation is done? In this video, I’m showing you exactly what I look for—because it’s not just about doubling in size. ✔️ Light and jiggly like a giant marshmallow ✔️ Pulls cleanly from the sides of the bowl ✔️ Not a sticky mess when
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This is what over fermented dough looks like. If you’ve ever dumped your dough out and it looked like a bowl of sticky gluten spiderwebs… yep. Been there. 🕸️ This was the last batch of dough I had for the day—a little test batch I set aside thinking I’d get to it when I had time. (Spoiler: I didn’t.) By the time I came back to it, the gluten was shot and the structure had broken down completely. Now here’s the thing: a lot of people confuse under fermented and over fermented dough. That broken-
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Brynn Stits on Instagram: "Over Fermented vs. Under Fermented Sourdough Part 2: Over Fermented 🫧 Signs in Your Dough: 1. Deflates after bulk fermentation 2. Sticky + hard to shape 3. Smells acidic 🍞 Signs in Your Bread: 1. Poor oven spring + spreads out instead of up 2. Dense, gummy or tight crumb 3. Flavor is too sour ✨ Solution: Adjust your bulk fermentation time. Bulk fermentation takes practice and it gets easier the more you do it! #sourdough #sourdoughstarter #sourdoughbaking #sourdoughb
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