I used my Sourdough Shokupan (Sweet Stiff Starter + Yudane Method) to rebake these Sourdough Japanese Soft White Buns. With a high percentage of sweet stiff starter, I found that the bread proofs noticeably faster. It helps to help cut down proofing times and make the bread rise faster. The bread texture is quite similar with bread using a Liquid Starter recipe. It is soft, moist, fluffy and slightly chewy. It stays fresh longer than the non yudane method bread.