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Starters and koji from Northern China
Jiaozi is a Chinese traditional starter for steamed buns (mantou). A grain base such as wheat flour, rice, corn flour or bran is mixed with water, fermented naturally again and again, and air-dried into crumbs or powder that keep between bakes. It carries a mixed culture led by Saccharomyces cerevisiae and Lactiplantibacillus plantarum.
A short entry: the sources we found record only what is said here about Jiaozi itself.
| A grain base (wheat flour, rice, corn flour or bran) | [liu2022] |
| Water, mixed with the base in a set proportion | [liu2022] |
| A piece of old fermented dough to seed it | [liu2014] |
| Starter | backslop |
What changes: Old dough is mixed into flour or corn meal and water
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jiaozi is a Chinese traditional starter for steamed buns (mantou). A grain base such as wheat flour, rice, corn flour or bran is mixed with water, fermented naturally again and again, and air-dried into crumbs or powder that keep between bakes. It carries a mixed culture led by Saccharomyces cerevisiae and Lactiplantibacillus plantarum. Saccharomyces cerevisiae and Pichia anomala do most of the fermenting.
| Acidity | pH 3.7–5.5Measured[liu2014] | Air-dry into crumbs or powder |
|---|
Jiaozi is a dried sourdough. Western sourdough starters are kept wet and fed, while jiaozi is dried to crumbs or powder so it keeps without feeding.
One study notes that these mixed starters may even contain pathogenic bacteria along with yeasts, lactic bacteria, Bacillus and Acetobacter. The finished buns are steamed.
Every number is labelled with how it is known. How this atlas is made
Steamed buns made from sour dough are recorded from the 13th century. Commercial active dry yeast reached the Chinese market in the mid-1980s and largely replaced traditional starters, but many rural areas still use them.
