Sourdough starter with a whole-wheat first feed
A flour-and-water starter begins with whole-wheat flour, then receives regular all-purpose flour feeds. Once established, this living culture can raise bread dough.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All grains and starches391
Cereal, grain, root and starch fermentations275
Unfermented breads105
Koji, mold starters and mold-ripened ferments3
Not yet classified3
Adjacent and excluded1
Beverages1
Fruit preserves1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes
Elevated risk
Siopao asado: water dough and pork filling
Filipino siopao pairs a soft steamed wheat bun with a sweet-savoury pork asado filling and a separate sauce made from its braising liquid.
Overnight sourdough pancakes
Buttermilk, flour and sourdough discard rest overnight before eggs and baking soda turn the sponge into a griddle batter. The finished pancakes are tender and lightly tangy.
High risk
Scotch barm
Scotch barm is a Scottish bakery ferment grown in a malt-and-scalded-flour medium and renewed with mature barm from the last batch to leaven successive bread sponges.
Rice and urad idli
Rice and urad idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Poolish
Poolish is a loose, unsalted bread preferment of roughly equal weights of wheat flour and water with a pinch of baker's yeast, left to ripen before it goes into the final dough.
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Cornmeal mantou
A Chinese cornmeal mantou made with wheat flour, cornmeal, water and yeast. The dough rises until doubled, is shaped into ten rounds, proofed briefly and steamed.
Pandesal (Aaron Verzosa's neutral-oil version)
Filipino pandesal made with a neutral-oil wheat dough, folded through a 3½-hour fermentation and coated in breadcrumbs.
Tingmo
A Tibetan steamed bread made from rolled layers of yeast dough. This egg-free version follows the Taste Tibet method.
Ghanaian tea bread
Lightly sweet Ghanaian wheat loaves with nutmeg, a long single proof and a crisp warm crust.
Bolo do caco: pan-and-oven version
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
Westphalian pumpernickel
A dense, dark rye-and-wheat loaf with a warm rest and long covered bake. This home version uses a 5-hour oven bake and differs from the protected Westphalian product.
Rosca de Reyes
A Mexican Three Kings ring bread made from enriched yeast dough, citrus zest, candied fruit and a flour-and-sugar topping.
Pan de feria, Larousse’s braid with pastry cream
A Mexican sweet, yeast-raised wheat bread shaped as a broad braid or closed zigzag, brushed with egg glaze and decorated with pastry cream and sesame.
Trinidad hops bread
Soft, buttery yeast rolls known in Trinidad and Tobago as hops bread. This batch follows one published family method; local recipes vary in dough and baking technique.
Pandoro (Veronese Christmas bread)
A fruit-free Italian festive enriched bread, baked in a tall star-shaped mould and finished with powdered sugar. This home batch follows one published baker’s-yeast method; it does not represent every pandoro formula.
Kaiser rolls
Six stamped yeast rolls with a star-shaped top, brushed with milk and finished with seeds.
Pan de pulque
Two Mexican loaves made with pulque, eggs and baker's yeast in a home-oven recipe.
Tunisian mlawi
A Tunisian semolina flatbread, stretched with oil, folded into layers and cooked in a pan.
Krachel
Krachel, also called el gors, are Moroccan sweet yeast rolls scented with anise, sesame and orange flower water. This version follows the three-rise method documented by Christine Benlafquih.
Shotis puri
A Georgian pointed flatbread adapted for a domestic oven, made with a simple yeast dough.
Vitumbua (East African rice and coconut cakes)
Yeasted rice-and-coconut batter cooks in greased rounded wells into small domed cakes associated with the East African coast.
Tapalapa (four-flour home-oven version)
An elongated West African bread with a mixed-flour home-oven formula documented as one version; flour blends and traditional bakery methods vary by place.
Mofo gasy (cream-of-rice batter)
Small, mildly sweet Madagascar-named griddle cakes made from a briefly risen batter of cream of rice, whole-wheat pastry flour, yeast and water.
Chbaab
Emirati saffron-and-cardamom pancakes made from a short-rested yeast batter and cooked on both sides.
Filipino ensaymada, butter-sugar-cheese version
Soft Filipino ensaymada coils use enriched yeast dough, then receive butter, sugar and grated cheese. This modern Filipino version differs from Mallorcan ensaïmada and other Philippine regional formulas.
Tamees-style flatbread
A home-oven interpretation of Saudi tamees, dimpled and topped with sesame and nigella.
Bo lo bao
Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.
Belokranjska pogača
A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.
Weihnachtsstollen (family recipe)
A four-loaf German family Christmas stollen with rum-soaked sultanas, almonds, candied citrus and marzipan, baked in two stages.
Swiss butterzopf
A Swiss braided yeast loaf enriched with milk and butter and brushed with egg yolk.
Chilean hallullas
Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.
Char Siu Bao (Wei Guo’s 14-bun recipe)
Fourteen fluffy steamed buns filled with cooked char siu and a thickened oyster-soy sauce.
Pão doce (Hawaiian Portuguese sweet bread)
This Hawaiian Electric pão doce is an enriched yeast bread with milk, eggs, melted butter and sugar, baked as two loaves or shaped into small rolls.
Baghrir
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
Whole-wheat puri (poori)
Firm whole-wheat dough rolled into small rounds and deep-fried until puffed. This version is unleavened and distinct from Bengali refined-flour luchi.
Hot cross buns
These spiced fruit buns use yeast and baking powder in a soft wheat dough, then receive an icing cross after baking.
Crumpets: King Arthur version
A yeasted milk-and-water batter cooked in greased rings, then turned to finish. This modern formula also includes baking powder.
Paximadi kritiko (Cretan barley-wheat rusk)
Elena Paravantes gives a modern 50/50 whole-grain barley and wheat rusk recipe, shaped as one scored loaf, baked, separated into slices and dried in a low oven. The second rise has no stated duration.
Classic Ukrainian yeast paska
This Ukrainian Easter paska uses an enriched yeast dough with milk, eggs, butter, raisins and citrus zest. A sponge and two further rises precede baking in paper or parchment-lined moulds.
Elevated risk
Teff injera with saved ersho and absit
A two-stage Ethiopian teff injera method begins with saved ersho, ferments the main batter beneath refreshed surface water, then adds cooked absit before a final warm rest and griddle baking.
Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
Pâte fermentée
Pâte fermentée is a bread preferment made from salted, yeasted dough set aside to ferment and mixed into a later batch, carrying developed dough and fermentation products with it.
Multigrain millet idli
Multigrain millet idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Multigrain millet dosa
Multigrain millet dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Anpan
Anpan is a soft wheat bun filled with sweet red-bean paste and finished with egg wash and black sesame. This dough rises with commercial instant yeast.
Sourdough focaccia
This sourdough focaccia uses ripe starter in place of commercial yeast. Olive oil enriches the folded dough and coats the pan before a long proof and a crisp, salted bake.
Ragi uthappam
Ragi uthappam turns fermented ragi, urad and idli-rava batter into thick griddle cakes topped with onion and green chilli.
Ragi paniyaram
Ragi paniyaram uses fermented ragi, urad and idli-rava batter mixed with spiced onion and cooked in an oiled mould.