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

391 recipes

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Palestinian Taboon-style home-method wheat flatbreads, round, gently dimpled and browned in spots.

Taboon bread (Palestinian home method)

This Palestinian taboon method makes six small wheat flatbreads with a sticky yeast dough, fingertip dimples and a very hot domestic oven surface.

Palestine
· Grains and starches
Sweet flour titiyas, thin CHamoru wheat flatbreads made with coconut milk and cream of coconut, lightly griddled until golden.

Sweet Flour Titiyas (CHamoru Coconut Flatbread)

A sweet, soft CHamoru flour titiyas made with wheat flour, coconut milk, butter and cream of coconut, rolled thin and cooked on a dry skillet.

Guam · Modern adaptation
· Grains and starches
Surinamese puntjes, pointed yeast rolls with a light semolina coating and a pressed crosswise seam.

Surinamese puntjes

Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.

Suriname · Modern method
· Grains and starches
Korean sulppang, a soft steamed wheat bread made with makgeolli, topped with apple and cranberry beans.

Sulppang (makgeolli bread)

A soft Korean steamed wheat bread leavened with dry yeast and raw makgeolli, with apple pieces and fresh beans folded through the surface.

Republic of Korea
· Grains and starches
Illustrative pair of slender Lao sticky-rice baguettes from Saeng Douangdara’s personal recipe variation, showing a golden scored crust and soft pale crumb.

Sticky-rice baguette for khao jee pâté (Saeng's Kitchen version)

This four-baguette sticky-rice dough is the bread component of Saeng Douangdara’s khao jee pâté recipe. She presents the sticky-rice addition as her own variation; it is not a universal or traditional Lao baguette formula.

Laos
· Grains and starches
Illustrative serving of the featured unleavened sheermal: round, fork-docked saffron-milk flatbreads, lightly browned and without toppings.

Sheermal (unleavened saffron-milk flatbread)

Dassana Amit’s measured sheermal makes eight mildly sweet, saffron-brushed flatbreads without a leavener. Milk, cardamom and a large quantity of ghee enrich the dough, which can be cooked on a covered skillet or baked.

Awadh, India
· Grains and starches
Illustrative Sfiha from the published Palestinian-family-recipe adaptation: open round yeast bread with an even baked beef, tomato, onion and pepper topping.

Sfiha

A yeast-raised 8-inch flatbread topped with an evenly spread onion, tomato, pepper and spiced ground-beef mixture. This version follows a Palestinian family recipe shared with Amira Ibrahim and adapted for home baking.

Levant · Modern adaptation
· Grains and starches
Four compact golden-brown Guadalajara birote salado rolls with crisp split crusts in a cloth-lined basket.

Birote salado estilo Guadalajara (Cardamomo home method)

A measured, commercial-yeast home method for Guadalajara-style birote salado, with a six-hour preferment, shaped rolls and a two-temperature steam bake. This formula contains no egg.

Guadalajara, Jalisco
· Grains and starches
Illustrative Salinātā rudzu rupjmaize: a long dark Latvian rye loaf with rounded ends, glossy crust, sparse caraway seeds and a dark, lightly porous crumb.

Salinātā rudzu rupjmaize

Latvian naturally leavened rye bread made with a hot-water scald of part of the flour, unfermented rye malt and caraway; shaped as long loaves and hearth-baked.

Latvia · Traditional 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 dense dark Rúgbrauð loaf from the covered-pan home formula, sliced to show its moist crumb.

Rúgbrauð (Icelandic rye bread)

A dense, gently sweet Icelandic rye loaf leavened with baking powder and baking soda, mixed with buttermilk, honey and molasses, then baked under a lid in a Pullman pan.

Iceland
· Grains and starches
Illustrative dense Danish sourdough rye-and-wheat loaf with a cut slice showing whole and chopped grain.

Rugbrød

This Danish sourdough loaf combines wheat flour and kernels with rye flour and cracked rye, then rises in three tins before a long, low finishing bake.

Denmark
· Grains and starches
Simple northern Italian risotto with distinct glossy rice grains in a loose Parmesan and butter sauce.

Risotto

A northern Italian rice dish cooked by gradual additions of hot stock, then finished off the heat with butter and cheese for a loose, creamy sauce around distinct, tender grains.

Northern Italy
Grains and starches
Three small golden Oaxacan pan de yema rounds topped with sesame seeds, one marked by a shallow cut down the centre.

Pan de yema (Oaxacan egg-yolk bread)

This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.

Oaxaca · Modern adaptation
· Grains and starches
Illustrative Ramazan pidesi: a round Turkish Ramadan bread with a pressed lattice, yogurt-egg glaze, sesame and nigella.

Ramazan pidesi

This Ramadan pide is a large Turkish yeast bread patterned with a shallow lattice, brushed with egg and yogurt, and topped with sesame and nigella. This home method makes one 28–30 cm loaf and bakes it in a hot oven.

Turkey
· Grains and starches
Plain white Filipino putong bigas rice-flour cakes, steamed in individual molds and displayed on an ivory plate.

Putong bigas

Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.

Philippines · Modern adaptation
· Grains and starches
Plain Serbian proja made from cornmeal, water and salt, baked as low rounds in a shallow dish; one round is broken open to show its coarse crumb. Illustrative image.

Proja (Serbian cornmeal bread)

A plain Serbian cornmeal bread made with heated water and salt, shaped into low rounds and baked in a preheated shallow dish. This home method keeps the simple cornmeal form separate from richer dairy-filled projara.

Serbia · Modern adaptation
· Grains and starches
Finished barley koji: pearled barley grains clustered beneath a soft white culture on a plain ceramic plate.

Barley koji

Steamed pearled barley grown into a white koji cake with Aspergillus oryzae over about 36 hours in a 30 °C chamber, turned three times under a damp cloth.

Denmark · Modern adaptation
Grains and starches
White cultured rice in a shallow cream ceramic dish on a warm ivory surface.
High risk

Rice koji

Rice koji is steamed white rice through which koji mold has grown. It carries the enzymes that turn rice starch into sugar, and it is the starting point of sake, sweet miso, amazake and shio koji.

Japan · Traditional method
· Grains and starches
Illustrative finished pita breads with a visible pocket; the image does not document a particular batch or guarantee puffing.

Pita

A yeast-raised wheat pocket bread; this measured oven version bakes eight soft rounds on a preheated stone or steel.

Lebanon
· Grains and starches
Plain round piadina romagnola flatbreads with small golden-brown griddle spots, stacked on a wooden board.

Piadina romagnola (Barbara Farinelli's home recipe)

Eight soft Romagna-style flatbreads made from type 00 wheat flour, lard, honey, baker's yeast, milk and salt. Rest the dough for an hour, roll 3–4 mm rounds and cook them quickly on a hot griddle or heavy pan.

Romagna
· Grains and starches
Plain Goan poee rolls with a bran-speckled crust arranged on an ivory plate.

Poee (Goan bran rolls)

Goan wheat rounds coated in bran and baked hot until they puff. This measured home method uses commercial yeast and makes six poee.

Goa
· Grains and starches
Three thick, golden masa pupusas filled with beans and cheese, served with curtido and salsa roja.

Bean and cheese pupusas

Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.

El Salvador · Modern adaptation
· Grains and starches
Illustrative dry, parched and hulled manoomin kernels in a plain dish; not a record of a specific harvest or processing batch.

Parched wild rice (manoomin)

Harvested wild rice dried, parched over heat and hulled, a step that keeps the grain for storage in Ojibwe food systems and does more than cook it.

Ojibwe homeland
Grains and starches
Illustrative pão alentejano: rustic round wheat loaf with the characteristic raised folded testa and pale crumb; not a verified photo of the recipe batch.

Pão alentejano (yeast-preferment loaf)

A rounded Alentejo wheat loaf with a raised folded head. This home adaptation uses a fresh-yeast preferment, then proofs the shaped loaf and bakes it with steam.

Alentejo · Modern adaptation
· Grains and starches
A floury oval loaf of Tuscan saltless bread with diagonal slashes, and three slices showing an open ivory crumb, on a wooden board.

Pane toscano

Tuscany's saltless wheat bread, leavened with a sourdough biga: a mild loaf with a crisp dark crust that was made to sit beside salty meats, cheeses and stews.

Tuscany
· 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
Illustrative pandebono rolls: small round Colombian cheese breads with golden tops and a pale, tender crumb; not a verified photo of the recipe batch.

Pandebono (Erica Dinho's Colombian cheese bread)

Colombian cheese breads made from cassava starch, precooked cornmeal, queso fresco or quesito, feta and egg; this source's version makes 12 warm, round rolls.

Colombia · Modern adaptation
· Grains and starches
Illustrative still life of thin, crisp, twice-baked pane carasau sheets; not a specific source batch.

Pane carasau (Natasha Syanova’s home method)

Eight thin Sardinian sheets from a yeast dough of semolina, all-purpose flour, salt and water. Bake each round until it inflates, split it while hot, then bake the sheets again until crisp.

Sardinia
· Grains and starches
A golden pan de jamon loaf and a slice showing its ham, olive and raisin filling.
Elevated risk

Pan de jamón

Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.

Venezuela · Modern method
· Grains and starches
A home-adapted Pan de Cea style sourdough loaf with a transverse fenda, shown on a board; not a certified PGI product.

Pan de Cea (home adaptation)

This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.

San Cristovo de Cea · Modern adaptation
· Grains and starches
A broad round, fork-docked pan chuta loaf from the modern home-scale recipe; market references show larger decorated Oropesa breads.

Pan chuta de Oropesa

Pan chuta is a broad, lightly sweet wheat loaf associated with Oropesa in Cusco; this home-scale version uses chamomile, brown sugar and butter.

Oropesa
· Grains and starches
A basket of plain, round, fork-docked pan amasado rolls, shown as an illustrative home-batch serving.

Pan amasado (Chilean Country Bread)

Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.

Chile · Modern adaptation
· Grains and starches
Round pain de campagne with a deep golden-brown, flour-dusted crust and open crumb; illustrative of the linked King Arthur recipe.

Pain de campagne with discard starter

Two large French-style wheat loaves use unfed sourdough starter, whole-wheat flour, long room-temperature fermentation and a covered-pot bake.

France
· Grains and starches
Twelve golden Ukrainian pampushky rolls topped with fresh garlic and dill in a rectangular baking dish; illustrative editorial image.

Pampushky (Ukrainian garlic rolls)

Soft Ukrainian wheat rolls are baked close together and brushed with fresh garlic, dill and oil. This savory garlic-topped baked form is separate from sweet fried pampushky.

Ukraine · Traditional method
· Grains and starches
An illustrative still life of rinsed nixtamal kernels, freshly ground masa on a stone metate, and a plain tortilla; not a specific historical scene.

Nixtamal and masa

Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.

Mexico · Traditional method
Grains and starches
Illustrative photo of three finished New York-style boiled-and-baked bagels, one with optional sesame topping; not a photo of a specific batch.

New York-style bagels with an overnight cold rest

A firm bread-flour dough with barley malt is shaped into rings, refrigerated for 8–14 hours, poached below a boil, then baked hot with steam.

New York · Modern adaptation
· Grains and starches
Three soft, skillet-cooked naan flatbreads with browned blisters, lightly brushed with butter and sprinkled with nigella and cilantro.

Naan

Naan is a South Asian wheat flatbread; this eight-piece home version uses a yogurt-enriched yeasted dough cooked on a hot skillet or griddle.

South Asia
· Grains and starches
Four small plain Mushi-pan cakes in white paper liners on an ivory plate.

Mushi-pan (Japanese steamed quick cakes)

Mushi-pan are Japanese steamed quick cakes made from a lightly sweetened wheat batter raised with baking powder. This four-cake version is cooked in paper-lined ramekins set in a shallow pan of boiling water.

Japan · Modern method
· Grains and starches
A small stack of square Moroccan msemen flatbreads, golden and layered, on a plain ceramic plate.

Msemen

A square Moroccan layered griddle bread made from lightly yeasted wheat dough, stretched thin, folded with semolina and butter, and cooked until crisp and golden.

Morocco
· Grains and starches
A round golden rice-and-coconut mkate wa sinia with one slice removed, showing its soft pale interior.

Mkate wa sinia (Mombasa rice and coconut cake)

Fauzia’s Mombasa mkate wa sinia blends soaked rice with coconut milk, sugar, cardamom and yeast, then sets it covered on the hob and browns the top under a grill.

Mombasa
· Grains and starches
Sliced South African yeast-raised sweetcorn loaf with whole kernels in its golden crumb

Mieliebrood (yeasted sweetcorn loaf)

A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.

South Africa · Modern adaptation
· Grains and starches
Three pan-cooked Megrelian chvishtari cornmeal cakes, one opened to show its sulguni center

Megrelian chvishtari

Megrelian chvishtari uses a maize dough with sulguni wrapped around a cheese piece, then cooks covered over low heat in a skillet.

Western Georgia
· Grains and starches
A thick golden martabak manis folded around chocolate sprinkles, grated cheese and condensed milk, showing its porous honeycomb crumb.

Martabak manis

Martabak manis is a thick Indonesian griddle pancake with a porous, honeycomb crumb, cooked under a lid and finished with butter and sweet toppings.

Indonesia · Modern adaptation
· Grains and starches
Golden crisp La Paz marraqueta paceña rolls with a single deep central slash, one cut open to show its airy crumb

Marraqueta paceña

A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.

La Paz · Modern adaptation
· Grains and starches
A small home-pan markouk round cooking in a flat skillet, with a short stack of similarly sized lightly browned rounds beside it.

Markouk (small-pan home version)

A small home-pan adaptation of Levantine markouk: rested wheat dough rolled into small rounds and cooked quickly on a hot flat pan. It is thicker and smaller than the hand-stretched sheets made on a saj.

Lebanon · Modern adaptation
· Grains and starches
Two malted wheat loaves with mixed seeds, one sliced to show its brown crumb

Malted wheat and seeded loaf

Two soft, savoury-sweet wheat loaves with malted flour, mixed seeds, butter and honey.

United Kingdom
· Grains and starches
Golden square libritos de grasa layered into book-like folds, with fork-prick marks.

Libritos de grasa

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.

Argentina · Modern method
· Grains and starches