Starter Dough

Bao Zong

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Preparation info

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Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

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Flour* 600 g
Instant dried yeast 1 tsp
White vinegar 1 Tbsp
Water from rinsing rice 250 ml


  • Mix ingredients into dough and leave at room temperature for 24 hours, covered with a piece of cloth. It should become foamy and smell sour and yeasty. Use as indicated in recipe, but leave 50 g of starter dough behind for future use.
  • For every 50 g starter dough left behind, replenish by mixing in 600 g flour and 300 ml water. Leave to ferment for 12 hours until foamy and yeasty before use.
  • If you’re not planning to use the starter dough within the next 24 hours, refrigerate it. It will keep for up to 2 months.
  • To use, remove from refrigerator a day ahead. Leave at room temperature from morning until mid afternoon. Replenish with 600 g flour and 300 ml water for every 50 g starter dough. Allow to ferment until needed.

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