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Cereals and bread from China
A recipe for a dough leaven in the Northern Wei Qimin Yaoshu. A sour liquid (酸漿) is boiled down, rice is cooked in it into a gruel, and the gruel is worked into flour, with twice as much in winter as in the sixth month. The text gives amounts but no times or temperatures.
| Sour liquid (酸漿)1 dou (斗) | Boiled down to 7 sheng (升)[qmys-ws][qmys-sk] |
| Non-glutinous rice (粳米)1 sheng | Cooked in the reduced sour liquid like gruel; the text says 遲下火, take it off the fire late[qmys-ws][qmys-sk] |
| The leaven, worked into 1 dan (石) of flour2 sheng in the sixth month, 4 sheng in winter | [qmys-ws][qmys-sk] |
| Starter | a sour liquid (酸漿) |
What changes: The sour liquid boils down to about seven tenths of its volume
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
A recipe for a dough leaven in the Northern Wei Qimin Yaoshu. A sour liquid (酸漿) is boiled down, rice is cooked in it into a gruel, and the gruel is worked into flour, with twice as much in winter as in the sixth month. The text gives amounts but no times or temperatures.
The leaven is not old dough but a gruel of rice cooked in a reduced sour liquid (酸漿). The recipe sets the leaven dose by season, with 2 sheng per dan of flour in the sixth month and 4 sheng in winter.
The Qimin Yaoshu gives no safety advice, and no study of this leaven was found. In general, spores of Bacillus cereus survive cooking above 100 °C, and cooked rice kept in a warm, moist, starchy place can let them grow and make the emetic toxin cereulide (Schopmeyer et al. 2026). The recipe cooks rice into a gruel and then works it into flour.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (齊民要術) by Jia Sixie (賈思勰), juan 9, chapter 82 餅法. The Siku edition heads the book 後魏 (Later Wei, Northern Wei). The recipe is introduced as 《食經》曰, a quotation from the Shijing (食經).
