What happens if you put to much yeast into bread?

Answer 1

Bread dough will become what is called "blown" dough. It will "blow up". Because of the gas bubbles produced by the yeast, it will keep growing until it has no structural integrity. It won't explode but may rupture and then will start turning into a puddle of goo. It also produces less than desirable looking bread and developes a bitter taste.

Answer 2

this had happen to me lots of times and never knew about but if you put too much yeast to your bread then, 2 things might happen: one: might taste like a yeast flavor, and when you put in the oven the dough will rise too much and it would mix up the shape of the dough.

Answer 3

When bread dough is allowed to rise too long or too many times, the yeast may consume all the available sugars. The dough will smell and taste slightly sour, and may not rise properly when baked, resulting in a heavy, unpleasant loaf.

Answer 4

Bread dough that is left to rise too long will fall and be sour, because the yeast in the dough will consume all of the sugars in the dough. Without sugar, the yeast cannot produce the gas that causes bread to rise.

Answer 5

It will rise too quickly and will taste very yeasty...not in a good way.

Answer 6

The bread will become tough and dry; probably flatter than normal. too much gluten in the flour and over- handling are the reasons.

Answer 7

The bread would taste too sweet, more like a cake.

Answer 8

nothing

Answer 9

5 days