FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
A modern home adaptation of Ethiopian injera using a 24-hour fermentation window. This method balances traditional souring with accessible ingredients like baking powder or starter cultures to achieve the characteristic porous texture.
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.
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.
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.
A yeast-raised mantou made with millet flour and wheat flour, hand-shaped and steamed. This measured home method uses a first rise to double, a second proof, and a covered rest after steaming.
Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.
Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.
Libritos de grasa are small Argentine laminated yeast rolls made with wheat flour and beef fat, folded into book-like pieces and served with mate.
Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.
Jamaican hard dough bread is a firm, close-crumbed yeasted wheat loaf with a thicker crust and a soft, chewy interior. Roll the dough tightly and bake it in a loaf tin.
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.
A Jamaican Easter loaf made from a dark, sweet batter of stout, dried fruit and warm spices. This version uses baking powder and a loaf pan; yeast-raised variations are separate preparations.
The Thessaloniki City of Gastronomy page gives a 15–18-ring yeast dough, dipped in sweetened water and sesame before baking. Its fresh yeast is listed as one dice without a mass, which remains unresolved.
Unfed sourdough starter flavours a soft pretzel dough raised with instant yeast. After a short rest, the dough is shaped, brushed with a sweet wash, salted and baked without a final proof.
A tender Belgian wheat loaf enriched with milk, butter and egg, with raisins scattered through the crumb. Cramique is sliced for breakfast or a snack, often with butter, jam or chocolate cream.
A Brazilian wheat roll with a crisp crust, this home batch uses dry baker’s yeast and a steam-assisted oven bake.
A crisp Belgian roll made from a supplier’s Croc-flour dough, mixed by hand or machine, proofed in rounds and baked with steam.
A North Staffordshire speciality, this soft yeast-raised oat-and-wheat pancake is cooked on a pan or griddle and folded around a savoury filling.
Pan francés guatemalteco is a soft yeast bread shaped as a long strip of joined double rolls and commonly served with dishes such as tamales colorados.
A ripe sourdough starter leavens this modern low-handling loaf. Three hourly folds organize the sticky dough before a long refrigerator rest, final proof and covered bake.
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
A home adaptation of Slovenia's walnut potica specification: enriched yeast dough is rolled around a cold walnut filling, proofed in a ring mould and baked.
These Dutch-associated wheat rolls carry a yeast-raised rice-flour paste that dries into a split, crunchy crust.
Ten soft, sweet yeast buns with a crisp, peanut butter streusel topping, shaped by hand and baked until golden.
Eight slender Québec-style rings are hand-shaped, simmered in sweetened water, seeded and baked on a preheated stone in this home adaptation.
Diane Kochilas’s yeast-raised Lagana makes two wide, sesame-topped loaves for Clean Monday. Her Athens-neighborhood version is distinct from the unleavened Lagana also described in the recipe’s cultural context.
Eli K. Giannopoulos’s recipe makes two braided tsourekia with mastic, mahleb and orange, followed by an optional syrup. It is one modern Greek Easter-bread formula, not a universal regional standard.
A soft English muffin dough combines sourdough starter with baker’s yeast, then rises, is cut into rounds and cooks on a griddle. The starter adds tang; the added yeast helps it rise.
Plain wheat mantou made with yeast and baking powder, then proofed and steamed in a lined basket.
These twelve Chinese lotus-leaf buns are folded wheat-dough pockets steamed empty for filling after cooking. The recipe uses yeast, a little baking soda and cornstarch; it does not include the assembled gua bao sandwich or its fillings.
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
A soft, flattened wheat roll from Antequera, baked pale and often toasted for breakfast or filled as a snack.
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
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.
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
Fresh-yeast focaccia with olive oil and brine in its dimples, made in two 30 × 40 cm trays. It is separate from the sourdough focaccia formula.
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
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.
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.
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.
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.
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.
Yeasted rice-and-coconut batter cooks in greased rounded wells into small domed cakes associated with the East African coast.
Fourteen fluffy steamed buns filled with cooked char siu and a thickened oyster-soy sauce.
Firm whole-wheat dough rolled into small rounds and deep-fried until puffed. This version is unleavened and distinct from Bengali refined-flour luchi.
These spiced fruit buns use yeast and baking powder in a soft wheat dough, then receive an icing cross after baking.
A yeasted milk-and-water batter cooked in greased rings, then turned to finish. This modern formula also includes baking powder.
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.
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.
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.
