In this paper， Weissella confusa (WC) and Lactobacillus plantarum (LP) were used to ferment sourdough with yeast alone and together， compared with the sourdough fermented with yeast alone (CK) to discuss the change of lactic acid bacteria number and organic acid content of different sourdoughs. And to discuss the effects of different sourdoughs to steamed bread dough on water distribution， rheological properties and to steamed bread on quality and flavor. The results of the study found that the pH of the sourdough fermented with lactic acid bacteria remained stable after 24 h. The bacterial number of WC+LP group reached the highest at 24 h， which was 9.34 lg(CFU/g sourdough). After 24 h fermentation， the lactic acid content in LP group was 7.75 mg/g sourdough， and the acetic acid content in LP+WC group was 0.49 mg/g sourdough. The T2 relaxation time of steamed bread dough with sourdough was 235.43 ms and of CK group was 252.35 ms， The T2 relaxation time of these groups was shorter than that without sourdough which was 289.94 ms， and the viscoelasticity of steamed bread dough decreased. The addition of sourdough increased specific volume， reduced the hardness and improved the elasticity of steamed bread， the maximum specific volume of the LP+WC group was 2.17 mL/g， which was 20.56% higher than that of ordinary yeast bread， the hardness of the LP+WC group was reduced by 25.89% and the elasticity of the LP+WC group increased by 4.5% compared with that of ordinary dry yeast bread (OSB). GC-MS analysis showed that 35 flavor substances were detected in LP+WC group， with the largest variety. The results showed that the quality and flavor of steamed bread could be improved by the compound fermented sourdough with Weissella confusa and Lactobacillus plantarum， which laid a theoretical foundation for the next use of related bacteria to ferment sourdough.