In DOUGHGEN'S SHOBOTENZO it clearly states that making SOURDOUGH BREAD rather than YEASTED BREAD is the activity of a true practitioner. For a while, i concentrated deeply on following this principle. Sourdough breads take a long time to effect (SOTO practice) whereas Yeasted breads can be more sudden (Rinzai practice). But let us not fall into delusion, thinking one bread is superior to the other...All roads lead to Rome...and look at what the Romans did with dough!........Golden GOJI Hermitage - 19th/april/2014.