>I was really just interestd in the answer to the question. My niece is
>using yeast in a science experiment and this question came up. I said too
>much will make the bread rise too much, others says it makes it fall. I
>think we are argueing symantics. I think it falls after the dough rises
>too much because it gets too heavy or explodes. Help. Any thoughts?
This is exactly what happens. The dough overproofs from too much carbon
dioxide gas. This weakens the gluten structure of the dough. Therefore it
falls. It doesn't really explode, but it collapses. The result is a very
dense and heavy bread: think hockypuck.
Roxanne