In order to explore the applications of liquid sourdough leaven in industrial production of steamed bread, the effects of fermentation conditions of liquid sourdough on the quality of steamed bread were studied by single-factor experiment, in which the ratio of flour to water, yeast amount, fermentation time and fermentation temperature were selected as independent variable. The effect of the independent variables, such as specific volume, the ratio of height to diameter, whiteness, the rate of aging and the texture, on the quality of steamed bread was evaluated and the fermentation condition was optimized. The results showed that steamed bread with good quality can be produced when the ratio of flour to water was 0.4 ~ 0.6 with 0.5% ~ 0.7% of yeast, fermentation time 12 ~ 24h and the fermentation temperature 28 ~ 33 ℃.