If steamed bun dough is not used the same day it is made, it becomes starter and can be used as the base for another Steamed Bun Dough recipe. (See Steamed Bun Dough.) As a matter of course, restaurant chefs make extra dough so that they will have starter for the following day. Most of the fine Chinese chefs I know agree that dough made from starter tastes better than that made from scratch.