We’ve really warmed to the idea of sourdough shokupan. Have adjusted the recipe a little (I let it sit without salt for 30 minutes or so after mixing before kneading it in a machine with salt an a bit of butter), and I don’t use the dry yeast anymore, the result is a fluffy bread that is kinder on the stomach. No idea how long it lasts though, too good to test that way!
As a dough it is quite adaptable - added a bit of brown flour to the last batch and made some into ham and cheese buns as well as apple, quince jelly and cinnamon rolls.