Avery, we took some time to chat with one of our Research and Development bakers, Sue, who has a mind for the science of baking. To answer your question about if dough breaks down after prolonged fermentation because of protease, she explains, "The answer is yes, that is one of the reactions that is causing the dough to soften and eventually liquefy, but not the only one. Dough softens during fermentation as carbohydrates are converted into sugar, acids, gases and alcohol. The amount of softening is affected by time, temperature, salt level and dough hydration. The higher the dough hydration and temperature, the faster reactions happen. The reactions include enzymatic reactions, and yeast or bacterial fermentation. Dough will also break down if it is over worked." Sue also explained that there are many factors that go into making sourdough bread, but "it almost always goes to back time, temperature, and hydration." We hope that helps clarify. Kye@KAF

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