My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill.
I exchanged the flour, performed cleaning and cleansing but still the disease came back.
My subjective feeling is that the dough became sticky already in the proofing stage.
My question is can Bacillus Mesentericus develop in the proofing stage and can I diagnose it by some means?