FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches18Cereal, grain, root and starch fermentations16Not yet classified1Unfermented breads1
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Recipes

16 recipes

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Three plain white, gently domed rice-and-urad idlis; one cut to show a soft, evenly porous crumb.

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.

Modern method
· Grains and starches
A dark, flour-dusted Finnish rye ring loaf with fork-pricked marks on a pale board.

Ruisleipä (Finnish sourdough rye bread)

A Finnish rye sourdough shaped here as two flat ring loaves, made from rye flour, water, salt and an established rye leaven.

Finland · Traditional method
· Grains and starches
A finished high Pane di Altamura-style durum loaf with a raised crossed crown and pale yellow crumb.

Pane di Altamura DOP: registered production method

A protected durum-wheat sourdough bread documented by a commercial production specification. The official 100 kg batch and oven process are recorded without inventing a household scale.

Alta Murgia, Puglia
· Grains and starches
Fine pale Lafun cassava flour in a shallow ceramic bowl, with dried cassava pieces softly out of focus behind it.
Elevated risk

Lafun

Lafun is a Nigerian fermented cassava flour described in historical accounts. This record documents reported processing stages, not a validated household method or a batch-specific cyanogen and moisture safety endpoint.

Nigeria
· Grains and starches
Illustrative rendering of Cameroonian Kumkum as round dried cassava balls described in IITA references; color and surface texture are interpretive because exact appearance is not specified.
High risk

Kumkum

Kumkum is a Cameroonian fermented-cassava preparation described as balls dried over a fireplace and stored or milled into flour. Sources also describe a sun-dried market form; they give no Kumkum-specific safety endpoint.

Cameroon · Traditional method
· Grains and starches
A sliced dark Lithuanian rye loaf with a dense brown crumb.

Juoda ruginė duona (Lithuanian black rye bread)

A Lithuanian dark rye loaf made with an overnight rye preferment, caraway, honey and sugar, then proofed in a loaf pan and baked in two stages.

Lithuania · Modern adaptation
· Grains and starches
Finished Anadama loaf and slice showing a golden cornmeal crumb on an ivory plate.

Anadama

Anadama is a New England yeast loaf made with wheat flour, cornmeal and molasses. Scalded cornmeal enriches the dough, while molasses lends sweetness and a dark crust; it is especially good toasted or beside soup and baked beans.

New England · Traditional method
· Grains and starches
A golden Coppia Ferrarese loaf with four long twisted bread horns joined at a soft central knot.

Coppia ferrarese (VisitFerrara home recipe)

Ferrara’s paired bread twists have four pointed horns joined at a soft centre. This VisitFerrara home recipe uses type 0 flour, water, oil, lard, malt and a choice of sourdough or yeast.

Ferrara
· 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 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
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