If you’ve ever seen the phrases “pea-size pieces” or “until a tester comes out clean” in baking recipes, you’ve probably also encountered the most nerve-wracking and stress-inducing phrase of them all: “Be careful not to overmix.” Exactly when this wording entered the recipe lexicon isn’t quite clear, but nevertheless, it has instilled fear and anxiety into plenty of budding bakers.
So what are we really talking about when we talk about overmixing? And more importantly, how can we avoid it? Understanding what to look for and what’s at stake are the first steps to overcoming this conundrum.
What is overmixing, actually?
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they’re baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you’re bringing together components of differing temperatures and textures. For many batters and quick breads like biscuits, you want to avoid the development of too much gluten—the structural protein found in wheat flours that gives baguettes and sourdough boules elasticity and chew but turns otherwise tender pastries tough.
How does overmixing happen?
Let’s look at the overmixing danger zone within a few key types of baking. Typically, from most to least likely to overmix are: quick breads, pie and tart doughs, cookies, cakes, and breads.
Now, take a deep breath and get baking.
