In order to reveal the effect of Chinese traditional starters from different regions on the fermentation characteristics of dough and sensory quality of steamed bread, key factors affecting product quality were identified. The rheological property and fermentation characteristics of each dough were characterized using dynamic rheometer and rheofermentometer F3 instrument after being fermented by 14 different traditional starters. Thereafter, the texture, specific volume, and sensory quality of the steamed bread were also analyzed. As shown in the results, the sourdough fermented by different starters exhibited different dynamic rheological and fermentation properties. The significant variation was also existed within the texture, specific volume, and sensory quality of steamed bread. The results of correlation analysis among the quality indexes of steamed bread showed that the pH of the dough during fermentation maturation period was the main factor affecting the fermentation characteristics of dough, as well as affecting the hardness, gumminess, chewiness and sensory score of steamed bread. When the pH value of the matured dough was in the range of 4.24-4.89, the dough had better fermentation performance and more stable rheological property, and steamed bread possessed a high sensory score. The results can provide a theoretical basis for the application of the traditional starter in the industrial production of steamed bread.