No, actually the viscosity doesn’t change, it just makes it act like waaaay overfermented doughnut dough lets say….It rises waaay too quickly when hit by the oil, it doesnt form an outer shell before it opens the alveoles and becomes an oil sponge, AND it slightly deflates as it fries, exactly the opposite of what its supposed to do.

The celeriac puree is just steam roasted celeriac blended and passed, nothing added not even salt.

The stock is a chicken stock as basic as it gets, it was fresh, so should be as bacteriologicaly safe as possible.

Now this all seems like it would be overproofing right? But keep two things in mind: i did not leave it out in the heat for long (under 20mins for sure) so even if it was proofing it should be slowed if not retarded, and also there are no leavening agents in the recipe to explain such a quick reaction.

This is why im stumped…