Sourdough Bao Zi or Mantou - anyone with experience?
I am gearing up to make some sourdough Bao Zi (chinese stuffed, steamed bun). Scoured the web and there's really hardly anybody doing something like that. Most of what I found were people using a quick yeasted dough with white flour.
I want to try a whole wheat sourdough Bao zi or Mantou (steamed bun)!!
But before I start with the experimenting, I wanted to gather any tips...Anybody tried steaming sourdough before? Or making a stuffed sourdough that was steamed or baked? Difference between using a whole wheat vs. white wheat vs. white whole wheat?
Thanks! BTW, this is my first post and haven't properly introduced myself, but am glad to find this forum. Greetings to all!