What is used to ferment traditional old noodle buns?

The starter of traditional Laomian steamed buns, which Shanxi people usually call Laomian, Mianfa, starter, etc., is to place a small piece of dough in the air, allowing wild yeast to adsorb on the small piece of dough and multiply, thus forming Dough containing yeast. The next time you make steamed buns, put this piece of dough into new dough and let the bacteria inside grow naturally to complete the fermentation process. Although the steamed buns made by naturally fermented dough are not as soft as those made by yeast fermentation, they are chewy and have a stronger flavor.

In the Jinnan area of ??Shanxi Province, local people have been following this traditional method of natural fermentation to make steamed buns for thousands of years. They use cornmeal to make yeast, knead it into yeast steamed buns, and finally dry them for use. Once you make a yeast nest, it will last for several months. Every time you steam the steamed buns, take a little bit of the yeast, press it into powder and mix it into the noodles, mix it with water, put it on the hot kang, wait for it to rise and then steam the buns.