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

275 recipes

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Two golden Hawaiian Portuguese sweet bread loaves, each formed from seven joined rolls and baked in a round pan.

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.

Hawaiʻi · Modern adaptation
· Grains and starches
A small stack of thin Moroccan baghrir pancakes with their honeycomb holes visible beside butter and honey.

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.

Morocco
· Grains and starches
Illustrative present-day whole-wheat puris, puffed and blistered from deep-frying; not a pani-puri shell or stuffed variant.

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.

India · Modern method
· Grains and starches
A pan of golden, raisin-studded hot cross buns with white icing crosses, beside one opened bun showing its soft crumb.

Hot cross buns

These spiced fruit buns use yeast and baking powder in a soft wheat dough, then receive an icing cross after baking.

United States · Modern method
· Grains and starches
A small stack of plain round crumpets with porous tops and golden griddled sides.

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.

Britain · Modern method
· Grains and starches
Finished Cretan barley-wheat paximadi rusks, twice-baked and served plain on a plate.

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.

Crete, Greece · Modern method
· Grains and starches
A golden raisin paska loaf in a paper mould, sliced to show its soft crumb.

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.

Ukraine · Modern method
· Grains and starches
A stack of thin porous teff injera on a warm ivory surface, one round folded back to show its soft texture.
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.

Ethiopia · Traditional method
· Grains and starches
Pale, gently domed Ablo cakes in a leaf-lined woven basket, with one cut open to show the soft crumb.

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.

Benin
· Grains and starches
Illustrative pale, gently aerated pâte fermentée dough in a glass bowl

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.

France · Modern method
· Grains and starches
Illustrative finished multigrain millet idli: soft steamed, grain-speckled cakes served with coconut chutney.

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.

Modern method
· Grains and starches
A single round multigrain millet dosa with a lightly browned, naturally mottled surface on a plain plate.

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.

Modern method
· Grains and starches
Dried Abacha, pale shredded cassava strips piled in a shallow earthenware bowl.
High risk

Abacha

Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.

Southeastern Nigeria
Grains and starches
A plain bowl of Western Kenyan fermented finger-millet uji, shown as smooth thin brown porridge.
Elevated risk

Western Kenyan fermented finger-millet uji

A thin, sour porridge of western Kenya made by fermenting unroasted finger-millet flour in water for a day or two, then diluting it and cooking it through.

Western Kenya · Traditional method
· Grains and starches
Anpan, soft golden wheat buns filled with sweet red-bean paste and topped with black sesame, one cut to show the filling.

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.

Japan · Modern adaptation
· Grains and starches
A shallow ceramic bowl and a small loose pile of pale dry white gari granules on a warm cream surface.
Elevated risk

White gari from fermented cassava

White gari is grated cassava fermented for three days, then pressed, sieved and toasted dry into a coarse West African meal eaten soaked or as a stiff porridge.

Benue State, Nigeria · Modern method
· Grains and starches
Two thick portions of salted sourdough focaccia with open crumb on an ivory platter.

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.

United States · Modern method
· Grains and starches
Thick fermented ragi uthappam cooked until browned and topped with chopped onion and green chilli.

Ragi uthappam

Ragi uthappam turns fermented ragi, urad and idli-rava batter into thick griddle cakes topped with onion and green chilli.

Modern method
Grains and starches
Illustrative savory ragi paniyaram: round, browned finger-millet bites flecked with onion, curry leaf and mustard seed, cooked in a cavity pan.

Ragi paniyaram

Ragi paniyaram uses fermented ragi, urad and idli-rava batter mixed with spiced onion and cooked in an oiled mould.

Modern method
Grains and starches
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 shallow cream bowl of pale, fluffy steamed Attiéké cassava granules on a warm ivory background.
Elevated risk

Attiéké from fermented cassava pulp

Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.

Côte d’Ivoire · Modern method
· Grains and starches
A moist mound of uncooked Mawè, fermented maize dough, in a plain shallow bowl.

Mawè

Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.

Benin · Traditional 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