Despite the fact that I have a notification on my phone that pops up every Sunday at noon reminding me to “Feed sourdough!!!”, I still manage not to do it for weeks on end and that poor little culture of yeasts ends up grey and lifeless in the back of my fridge. Luckily for me, I realized this while I still had enough time to revive it to use in this month’s Sourdough Surprises project: Chinese steamed buns. Sourdough isn’t a traditional ingredient in steamed buns, but many recipes incorporate “old dough”, so sourdough fits right in.
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