My loaf eats beautifully for 1.5-2 days. Then, turns rancid?
I've been baking the same loaf for a couple of years now with the flours as follows: 2.5 cup w wheat, 2.5 cup spelt and 1 cup bakers choice.
In addition, there are some mixed grains and seeds, wheat germ vital WG and about 1/2 cup turbinado sugar.
The loaf always comes out perfect and has been edible till it's moldy till recently. I purchased the ingredients in bulk from a respected natural foods distributer and sometime thereafter my issue has arisen.
My bread eats just as good as it always did for about 2 days and then it starts to smell like ?? (cooked rice that has been left out for days and is rotting). That is the only thing that I have smelled before that is like my issue. It still looks and feels great and shows no sign of mold.
I would be very grateful for any input as to why this may be happening and/or troubleshooting strategies to discover why.