What happens if you put to much yeast into bread?

1. Over-Proofing:

* Fast Rise: The bread will rise very quickly, potentially overflowing the container or collapsing before it can be baked.

* Sour Taste: The yeast will produce more alcohol and acidic byproducts, leading to a sour or slightly alcoholic taste in the final loaf.

* Crumb Structure: The bread may have a dense, coarse crumb because the gluten hasn't had enough time to develop properly.

2. Dough Collapse:

* Over-Fermentation: The yeast will consume all the sugar in the dough, leading to a flat, deflated loaf.

* Weak Gluten: Too much yeast can weaken the gluten structure, making the dough difficult to work with and prone to collapsing.

3. Uneven Texture:

* Large Air Pockets: The dough will rise quickly and unevenly, resulting in large air pockets and a misshapen loaf.

Here's what you can do if you think you've added too much yeast:

* Reduce the Rise Time: Keep the dough in a cooler environment to slow down the fermentation process.

* Punch Down: Punch down the dough a few times to release excess gas and redistribute the yeast.

* Add More Flour: Adding a little more flour can help to absorb excess moisture and strengthen the gluten.

* Don't Worry Too Much: Sometimes, even with a little too much yeast, you can still bake a delicious loaf. Just pay close attention to the dough's rise and be prepared for it to rise quickly.

Remember: It's always better to err on the side of caution and use the recommended amount of yeast in your recipe.