Citations:overrise


 * 1999, Anne Byrn, The Cake Mix Doctor, Workman Publishing (1999), ISBN 9780761159490, page 14:
 * In high-altitude baking, you don't want as tender a cake because it will overrise, so be wary of cakes with a lot of added sugar and oil.
 * 2004, Eric Treuille & Ursula Ferrigno, Bread: Artisan Breads from Baguettes and Bagels to Focaccia and Brioche, Dorling Kindersley (2004), ISBN 9780756654610, page 114:
 * Be careful not to overrise the dough—it might collapse upon being places in a hot oven;
 * 2011, Michael Ruhlman, Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto, Chronicle Books (2001), ISBN 9781452110455, :
 * The second rise is what gives the dough its final structure. It's especially important not to let the dough overrise, or your bread may be flat and dense.