The production of wheat flour foods in China and many other Asian countries relies on natural fermentation. We isolated and identified the microorganisms associated with traditional wheat flour foods in Thailand. Enterobacter cloacae was isolated from the dough of steamed palm pastry (khanom taan) made by using palm juice. Klebsiella planticola and Proteus mirabilis were isolated from the dough of fried pastry (Paathong koo). The safety of these leavening bacteria had already been confirmed. When these isolated bacteria were applied to the preparation of mantou, each caused good gas formation and was suitable as a starter.