I am a newbie here.
I have been making my rye sourdough loaf with sunseed and pumpkin seed for a couple of years. My starter has been begun again from fresh a couple of times. The loafs are kept wrapped in a breathable plastic bread bag.
After about three days the first signs of a white bloom begins to appear, usually on the bottom, whether kept in the bread bag or out. It quickly spread across the surfaces of the loaf.
Does anyone have any ideas what is going on and how to limit, restrict this blooming?