I started making sourdough starter a few weeks ago. Besides using the leftover starter in various ways, like pancakes, banana bread, and just plain frying it, I have yet to use it for its main purpose, sourdough bread!
Finally, the starter floats, meaning it’s ready to be used in bread. But more than that, I want to point to the fact that trying new stuff is always a good idea, even if you fail. After taking up coffee a few years’ back (like 8 years ago now I count it), I’ve gained quite a bit of proficiency at making it.
Well, I would like to do the same with sourdough bread! How great would it be to be able to make sourdough bread! Even more so in Japan where it can be very hard to come by. But the only way I can do that, is by trying and trying and trying again, which I’m going to do until I succeed 🙂 my first attempt will be either tomorrow or the day after 🙂
ABOUT THE AUTHOR
Hi, I’m Tim Bunting AKA the Kiwi Yamabushi, a New Zealander who became a Yamabushi Ascetic in the Dewa Sanzan mountains of north Japan. I’m part of the Yamabushido team, and we host life-altering Yamabushi training on the Dewa Sanzan (website link). People come to us for the ultimate mindfulness experience, to reach the next level, or simply connect with nature and themselves.
I’m on a mission to summit all 100 Famous Mountains of Yamagata Prefecture to spread the splendour of this fabulous location, and in dedication to all those who lost their lives out in nature, including my father.
On my daily blog I post thoughts of a practicing Yamabushi that I hope people can use to better themselves and live as fulfilling a life as possible.
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