FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches391Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Recipes

65 recipes

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Freshly baked Mexican telera rolls with two parallel grooves and a light golden egg-washed crust.

Telera rolls

Ten soft Mexican-style sandwich rolls with parallel marks and an egg-washed crust.

Mexico · Modern adaptation
· Grains and starches
Pan de cristal loaves with a crisp golden crust and large open crumb.

Pan de cristal

A Catalan-associated wheat loaf with a very wet dough, pan de cristal develops an open crumb through repeated folds and careful handling.

Catalonia · Modern adaptation
· Grains and starches
Golden sesame and poppy seed Montréal-style bagels on parchment and a wooden board, one torn open to show its pale crumb.

Montréal-style bagels

Eight slender Québec-style rings are hand-shaped, simmered in sweetened water, seeded and baked on a preheated stone in this home adaptation.

Québec · Modern method
· Grains and starches
Six golden bolillos with tapered ends and single lengthwise scores; one is torn to show the pale crumb.

Bolillos (King Arthur Baking recipe)

Small, lightly enriched rolls with tapered ends and a scored top; this six-roll formula bakes on a hot stone with steam for a thin, crisp crust.

Mexico
· Grains and starches
A shallow basket of slender golden grissini stirati on warm ivory.

Grissini stirati all’olio

A measured Torino baker’s formula for hand-stretched grissini, baked until crisp and dry.

Torino · Modern adaptation
· Grains and starches
Four golden Bajan salt bread rolls on a ceramic plate, one split to show its soft white crumb.

Bajan salt bread

A lightly salted, yeast-raised Barbadian roll, baked in a dozen-roll home batch and often split for cutters.

Barbados · Modern adaptation
· Grains and starches
Original editorial photograph of a rounded-top Japanese shokupan made from three joined dough logs, with one slice showing its soft, fine white crumb.

Shokupan

Shokupan is a soft, mildly sweet Japanese wheat loaf served as toast or in sandwiches. This formula makes a square or rounded one-loaf pan bread with a fine, milky crumb.

Japan · Modern adaptation
· Grains and starches
Two long pan de agua loaves with thin golden crust and airy crumb, one cut into slices.

Pan de agua

Puerto Rican lean yeast bread shaped as two loaves or eight rolls and baked from a cold oven with a pan of boiling water for steam.

Puerto Rico · Modern adaptation
· Grains and starches
AI-generated editorial illustration of Filipino monay rolls with deep central splits and dense, soft crumb.

Monay

Filipino bakery-style rolls with a dense crumb and a deep central slash, made here as a twelve-roll home batch.

Philippines · Modern adaptation
· Grains and starches
A round golden potbrood loaf in an open black cast-iron Dutch oven lined with baking parchment.

Potbrood

A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.

South Africa · Modern adaptation
· Grains and starches
Finished rectangular pain de mie with a flat top and fine, even crumb, shown with one square slice; an illustrative image of the enriched instant-yeast loaf.

Pain de mie

A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.

Modern adaptation
· Grains and starches
Illustrative Mumbai ladi pav: eight soft wheat rolls baked together as a golden connected pull-apart slab.

Mumbai ladi pav

Soft Mumbai-style wheat rolls made with an instant-yeast sponge and baked together. This home batch makes eight.

Mumbai · Modern adaptation
· Grains and starches
Three pale, flour-dusted molletes de Antequera, one opened to show its soft white crumb.

Mollete de Antequera

A soft, flattened wheat roll from Antequera, baked pale and often toasted for breakfast or filled as a snack.

Antequera, Málaga, Andalusia; announcement includes Fuente de Piedra in elaboration/packing area. · Modern method
· Grains and starches
A round golden broa de milho loaf with a deeply cracked crust and dense yellow crumb, sliced on a wooden board.

Broa

This modern home broa de milho uses scalded maize flour and a wheat-flour yeast sponge; it is distinct from Northern Portuguese maize-and-rye sourdough breads.

Portugal · Modern method
· Grains and starches
Two golden Trinidadian coconut bakes with one cut to show its coconut-flecked crumb.

Coconut bake

A yeast-raised Trinidadian wheat bread with blended fresh coconut, baked as two thick rounds.

Trinidad and Tobago
· Grains and starches