White Bread starting to sour during storage
So, I have a strange problem. The last couple time I baked white bread, about 4 days after baking the bread gets a fowl, sour smell; not like sour dough. Here is what I am doing.
- 4 ¾ Cup All-purpose flour
- 2 Cup Water
- 1 ½ teaspoon Salt
- ½ teaspoon Active Dry Yeast
- 1 teaspoon Honey
Baking 325˚ for 40 min. Brushing with butter after baking - cooling for a few hours and bagging in plastic. My goal was to keep the crust, nice and soft... like my 5 & 6 year old like. :)
Could the butter be going sour? Any ideas?