Am having tea and fresh shokupan with the lightest of toasting this morning (with some marmalade made in France by a friend’s dear mother). Am feeling the most human I have for some time.
Any jiggly rolls that appear on my belly in the next few days will be be cherished and fondly doted on.

The shokupan day 2 dough that gets broken up and combined with the last few ingredients has the most intoxicating “tang” to it. And that tangy taste permeates the finished bread, really bringing out the butter and milk flavours. It’s nothing like any of the other breads I’ve been making.