Can someone please help me with a problem I am having. I am baking honey wheat bread using fresh milled hard white wheat, all goes well but after a few days my bread starts to furment, my wife says it smells like fingernail polish remover. Im using Redstar dry active yeast, vital wheat glutin, natural honey, with a little bit of KingArthur bread flower to lighten it up. What causes the bread to furment. Also what is the best way to store the bread through the week to keep it soft and fresh.