Practice:
1. Take 5 grams of yeast and dissolve it in warm water or warm milk at about 35 degrees Celsius.
(You can use water directly, or you can replace the water with an equal amount of milk to make cornmeal buns with a bit of milk flavor)
2. Mix the white flour and cornmeal well, and put them into a large bowl.
3. Pour the yeast water into the flour, stirring with chopsticks while pouring to make a snowy dough, then mix it to a smooth dough. (The 220g of water or milk is just a reference value. Different flours have different water absorbency, so please adjust accordingly.)
4. Cover with plastic wrap and let rise until double in size. (When the dough is done fermenting, dip your finger in flour and make a pit in the dough, if the pit doesn't bounce back, it's done fermenting. Remember not to over-ferment, the dough will be sour after over-fermentation).