Old bread becomes sticky Sometimes white bread, while initially fine,  after a few days becomes sticky inside  as if its going back to a dough-state, though not quite.  The taste also becomes odd.  Does anyone understand what is happening ...?  Heating/drying it in various ways does not help (e.g. steaming, microwave, toasting etc)

i think i have seen this happen only with the small bakery breads, not the mass market variety...

thanks..
This almost sounds like rope spoilage. From what I've read on various bread blogs, rope spores will cause a typical loaf of bread to deteriorate very quickly in exactly the manner you describe: the center becomes doughy and stretchy. My understanding is that the rope spores can contaminate kitchens and become a real problem for baked goods.

I had a hard time coming up with details on it, but you might want to check the following link for a picture and description:

http://www.intechopen.com/books/advances-in-applied-biotechnology/fermentation-processes-using-lactic-acid-bacteria-producing-bacteriocins-for-preservation-and-improv

I first read about rope spoilage years ago on a bread forum called The Fresh Loaf.

You may also want to check with your local agricultural extension service. There might be testing available.