When Bread Making Becomes a Force for Good | Sourdough Bread in Japan

Video Description

【STONES BAKERY | Wakayama】 Owner, Tsutomu Yamaguchi spent his 20s pursuing a career as a professional motorcycle racer. Then he worked in agricultural machinery sales before opening a bakery with zero experience as a baker. He burns thinned timber and uses a wood-fired oven he built himself to bake bread made from domestic wheat. Yamaguchi's commitment to creating a sustainable society is unwavering. ------------------------ Timestamps ------------------------ 0:00 Making dough the day before opening 1:05 Yamaguchi's vision for the future 3:15 How to make and think about sourdough starter 9:41 About Rye Bread “Roburo” 14:14 Early Morning on Business Days: 4 AM 16:30 Features of the Self-Made Wood-Fired Oven 25:05 When the Bread is Ready 28:59 Business Start: 11 AM 30:27 Thoughts on Bread Making ------------------------ Types of leaven 1. Sourdough 2. Rye sourdough 3. Raisin leaven 4. Buckwheat flour leaven Owner: Yamaguchi Tsutomu Store Name: STONES BAKERY Address: 881 Nakajima, Sumida-cho, Hashimoto City, Wakayama Prefecture https://maps.app.goo.gl/ogqujKoeCHVDm... Instagram:   / stonesbakery   Production, Filming and Editing: Reiya Watanabe ------------------------- Related Videos ------------------------- If you like the video, please do [Like & Subscribe]! https://cutt.ly/pJMVuwv Please watch other videos! 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