Strange Tactics to Revive Over-proofed Loaf...?
Let's say your unbaked loaf has sat too long. The yeast has eaten up all the sugars. The gluten has also been destroyed due to the loaf being overly acidic from the fermentation - it's a shaggy mess.
CAN you add more "food" for the yeast at this point? This could be a sugar, fruit, grain, more flour, starch, etc... in order to allow the yeast to continue feeding and giving Co2 for air bubbles? GRANTED you can rebuild the gluten structure to contain those bubbles?!? Say you add some vital wheat gluten at this point as well, or maybe bread flour/high protein flour. So you basically knead your sticky mess back into existence with more food and VWG. Let it rise again and bake?
What will happen guys??