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

54 recipes

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Illustrative finished ragi idli: six soft, reddish-brown steamed finger-millet cakes with fine grain speckling on a ceramic plate, with coconut chutney beside them.

Ragi idli

Ragi 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.

Modern method
· Grains and starches
Plain rice-and-urad dosa, thin and crisp with a golden lacy surface, folded on a stainless-steel plate beside separate coconut chutney.

Rice and urad dosa

Rice and urad dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.

Modern method
· Grains and starches
Illustrative thin reddish-brown whole-ragi dosa from an overnight fermented batter, folded on a plate with plain chutney served separately; not a photograph of the source video batch.

Ragi dosa

Ragi dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.

Modern method
· Grains and starches
A clear jar of date fruit yeast water with bubbles, its lid set aside; a bread-leavening intermediate.

Fruit yeast water

Fruit yeast water is a spontaneously fermented liquid made by soaking fruit in water, with or without sugar, to grow yeast for starting bread dough or a separate flour starter.

Japan · Modern method
· Grains and starches