Damaged Starch

Starch granules that get cracked or broken during milling. Damaged starch absorbs much more water than intact starch and is easier for amylase enzymes to break into sugars. A moderate amount helps water absorption and fermentation, but too much can make a dough slack and sticky and the crumb gummy.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• If a very finely milled dough turns sticky late in bulk, damaged starch and enzymes are often part of the story. Cut the ferment a little shorter next time.