I have a little problem with some breads and I havn't a clue what's causing it. I've searched this forum for some time trying different keywords but I didn't came across similair problems. However, it just may be a common problem and I may have overlooked. My apologies for that in advance.
The problem is that the inside of my bread turns gum-like after a day or two. The bread is fine and delicious initially. I've used the following formula: