What Is Overproofed?

If you're learning to bake sourdough, the term "Overproofed" is one you'll definitely come across. It's a core concept that helps shape your understanding of the entire sourdough process.

Overproofed dough has fermented too long. The gluten weakens, gas escapes, and the dough deflates. This leads to a flat loaf with poor oven spring and dense crumb.

In the sourdough world, mastering overproofed can make the difference between an okay loaf and an exceptional one. Whether you're just beginning or refining your skills, understanding this term gives you more control over your results.

Want to see these terms in action? Follow my sourdough journey on TikTok @neurodivergence4thewin for demos, tips, and gut-healthy inspiration!

What Is Overproofed?