Overproofed Sourdough? Don’t Toss It—Do THIS Instead

We’ve all been there: you lovingly mixed, kneaded, shaped, and tucked your dough into the fridge, only to come back the next day (or two) to find a monstrous puff of overproofed dough spilling out of the basket. Your heart sinks. Is it ruined? Should you toss it?

Not so fast. At The Sourdough Science Academy, we believe every loaf tells a story—even the ones that get a little too ambitious in the fridge. In fact, with the right approach, you can turn that overproofed loaf into something unexpectedly delightful. Here’s how.

Overproofing happens when your dough ferments for too long. The wild yeasts and lactobacilli in your sourdough starter have partied a little too hard, consuming most of the sugars available. The structure weakens, and your dough becomes gassy, slack, and fragile.

• It jiggles like jelly

• The dough has doubled or tripled in size

• It deflates easily when touched

• A strong alcohol smell lingers

Don’t toss it. Try this instead:

• Bake it straight from the fridge

• Score minimally

• No steam, no lid

The dry oven heat creates a crust early on, sealing the surface and locking in some of the structure. Instead of your loaf collapsing into a pancake, it will expand sideways while the top lifts—yielding a rustic, open-textured, and very edible sourdough.

One of our weekend students at the Sourdough Science Academy, Sarah from Brisbane, arrived distraught on Day 2 of her workshop. "My dough exploded in the fridge overnight," she sighed, cradling a shapeless blob in a banneton. Rather than tossing it, we encouraged her to try the cold bake hack. She slid the loaf into a dry oven, no lid, with a single slash.

What came out was nothing short of a transformation. Crispy crust, a beautifully marbled interior, and a lesson learned: sourdough is forgiving when you understand the science.

At The Sourdough Science Academy, we teach not just the "how" but the "why."

• Overproofed dough is fragile, so scoring less reduces the chance of collapse.

• No steam keeps the crust hard from the get-go, supporting the structure.

• Cold dough bakes slower, giving the crust time to form before the inside expands too much.

These aren’t just hacks; they’re evidence-based techniques rooted in fermentation science.

Don’t follow the clock blindly. Dough behaves differently depending on your environment. Look for signs: a slight springiness, gentle rise, and airy but not overly soft texture.

Gently poke your dough with a floured finger. If it springs back slowly and leaves a slight indentation, it's ready. If it collapses or doesn’t bounce back, it’s likely overproofed.

Use your fridge strategically. Cold temperatures slow fermentation. If you're unsure you'll bake on time, refrigerate your dough earlier rather than later.

Got dough that’s too far gone for a loaf? Repurpose it!

Roll it out thin, brush it with olive oil, and top it with your favorites. The extensibility of overproofed dough makes it perfect for pizza bases.

Flatten and griddle in a hot pan. The sourness and extra fermentation create flavor-packed, chewy flatbreads that are ideal for dipping or wrapping.

Roberto Giammellucca, founder of the Sourdough Science Academy, often reminds students:

"Every dough has a voice. When it’s too loud, we don’t silence it—we listen."

That philosophy is why our academy is trusted by home bakers and professionals alike. Mistakes are part of the journey. We’re not just baking bread—we’re building intuition.

Overproofed dough doesn’t just test your baking skills; it teaches patience, adaptability, and teamwork.

In our corporate workshops, we use sourdough as a metaphor for team growth. Just as dough needs the right environment and time to thrive, so do teams. Even when things go "wrong," the solution lies in collaboration, knowledge, and a touch of creativity.

Next time your team faces a challenge, treat it like overproofed dough. Look for what can be salvaged, adapted, and baked anyway. You might be surprised at the results.

We offer:

• High-quality bannetons for proper shaping

• Digital thermometers to monitor fermentation

• Organic flours that ferment more predictably

• The best sourdough starter kits in Australia

Check them out at The Sourdough Science Shop!

We believe education empowers creativity. That’s why we offer a free sourdough starter course to anyone curious about sourdough baking. Understand the basics, learn how to grow your own starter, and begin your journey the right way.

Overproofing isn’t the end. It’s just another chapter in your baking story.

By embracing the science behind sourdough, you can turn what looks like a mistake into a moment of discovery. At the Sourdough Science Academy, we’re here to guide you—with compassion, precision, and a little bit of crusty magic.

Visit us at https://thesourdoughscience.com/ and learn how to become the baker your dough deserves.