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Oct 12, 2006 08:41 PM

What is "raised dough?"

I came across a recipe on this board that calls for 2.5 cups of "raised dough." (The recipe was for chinese steamed meat buns.) I did a google search and found various recipes, with wildly different ingredients and proportions. I'm a fairly competent baker and must confess that I have no idea what this is. Any tips? The recipe is below:

1 1/4 cups of cake flour
1.5 t baking powder
3/4 cup of sugar
1.5 t baking soda dissolved in 1 T water
1.5 t white distilled vinegar
1 Egg white
2 1/2 cups raised dough (premade starter dough or regular yeast dough)
1 T water

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  1. "premade starter dough"

    It's a pasty dough that you make with water, flour and yeast which is allowed to rise and is then mixed into the bread dough mixture. Common bread baking procedure.

    Some starters take days to make, others about a day.

    I made loads of baguettes over the weekend and my starter was 1 1/2 cups flour/1 cup water @ 110 degrees and 1/2t active dry yeast. Let stand and rise for an hour at room temp, then into the fridge overnight so that you can combine it with the bread dough in the am.

    Google it and perhaps you'll find a few other recipes and methods. Or amybe look for another bun recipe that doesn't call for a starter.