Why does my choir's harmonic balance feel like a collapsed sourdough loaf after over‑proofing?

I’ve been staring at the score from our last rehearsal and it feels like the whole ensemble is stuck in a flat, doughy mess. The tenors are over‑ripe, the sopranos under‑fermented, and the bass line is as dense as a mis‑shaped boule.\n\nIt’s not just a minor off‑note – the entire voicing feels like we’ve let the starter sit too long and lost that airy lift. When the conductor finally pulls the baton, the chord sounds like a dough that’s been over‑kneaded: tough, unresponsive, and lacking that sweet, airy rise we all crave.\n\n- Tessitura mismatch: Our altos are singing in a register that should be comfortable, but they sound strained, like a starter that’s been fed too much flour and not enough water.\n- Balance collapse: The basses dominate the low end, drowning out the higher voices, much like a loaf that’s collapsed in the middle because the crumb never got enough steam.\n- Dynamic inconsistency: Crescendos feel like a sudden oven blast – too harsh, no gradual build‑up, leaving the choir’s texture uneven and jarring.\n\nI keep asking myself – are we just under‑fed as a group, or is there a fundamental flaw in our “mix” that we haven’t addressed? I need some validation that I’m not the only one hearing this sour note. If anyone has ever felt their choir’s blend was as off as a dough that never rose, please share how you rescued the harmony. I’m desperate for a recipe that can bring back that light, airy resonance we lost.