FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches152Cereal, grain, root and starch fermentations100Unfermented breads50Adjacent and excluded1Koji, mold starters and mold-ripened ferments1
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152 recipes

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A golden Agege bread loaf with a slice showing its soft, fine crumb and small rolls behind it.

Agege bread (soft home-style variation)

This softer home-style Agege bread uses a scalded flour paste, an enriched yeast dough and a 9×5-inch loaf pan, with rolls from the extra dough.

Nigeria · Modern adaptation
· Grains and starches
A glossy, anise-speckled mosbolletjies pull-apart loaf made of six round buns, one separated to show the soft crumb.

Mosbolletjies (grape-juice and yeast buns)

This modern South African mosbolletjies recipe uses white grape juice and instant yeast in an anise-scented enriched dough. It makes two pull-apart loaves; grape juice with commercial yeast is not the traditional fermenting-must leaven.

South Africa · Modern adaptation
· Grains and starches
A stack of golden crescentine modenesi with one split to show its soft crumb.

Crescentine modenesi

Small Modenese yeast breads cooked between hot plates and served warm.

Modena province · Modern adaptation
· Grains and starches
Golden sesame shaobing with a visible spiral of sesame paste in its layered interior.

Beijing Sesame-Paste Shaobing

A Beijing-style yeast dough is layered with seasoned sesame paste, sealed into small buns, briefly pan-fried, seeded, and baked.

China · Modern adaptation
· Grains and starches
Round Japanese melon-pan buns with a lightly golden, crosshatched biscuit shell; one is cut to show its soft bread crumb.

Melon pan

Melon pan pairs a soft Japanese yeast bun with a crisp, crosshatched cookie shell. In this ten-bun version, the bread dough is wrapped in a separate biscuit layer and baked until lightly golden.

Japan · Modern adaptation
· Grains and starches
Illustrative Puerto Rican pan sobao: two soft, lightly golden elongated loaves, one cut to show its pale crumb; not a verified photo of the recipe batch.

Pan sobao

Puerto Rican pan sobao made with a small yeast poolish, lard or shortening, and a steam-baked crust; this batch yields two loaves.

Puerto Rico · Modern adaptation
· Grains and starches
A large golden Malooga round baked on a metal sheet, its edge torn to reveal soft semn-folded layers.

Malooga (Yemeni home-oven variation)

This Yemeni home-oven variation uses a yeast-raised wheat dough, folds it repeatedly with semn and oil, then bakes it as large rounds.

Yemen · Modern adaptation
· Grains and starches
Golden, sesame-topped Iraqi samoon breads with tapered diamond ends on a plate.

Iraqi samoun

Iraqi diamond-shaped yeast breads topped with sesame and baked in a home oven.

Iraq · Modern adaptation
· Grains and starches
A golden, fork-marked Roghni naan with a light butter sheen on a pale ceramic plate.

Roghni naan

A Pakistani-style enriched yeast naan, marked before baking and finished with butter. This home method serves five.

Pakistan · Modern adaptation
· Grains and starches
Original illustrative photograph of baked Puebla-style cemita buns with sesame and folded crowns; the bun preparation, not an assembled sandwich.

Puebla-style cemita buns

Six large Puebla-style sandwich buns with a sweetened starch glaze and sesame seeds.

Puebla · Modern adaptation
· Grains and starches
A round Pan de Cruz-style household loaf with cross scoring and a compact pale crumb.

Pan de Cruz de Ciudad Real (home adaptation)

This household Pan de Cruz adaptation uses sourdough and a folded, tight-crumb wheat dough, marked with a cross and baked in a home oven.

Campo de Calatrava · Modern adaptation
· Grains and starches
A round golden-brown pa de pagès-style home loaf with two shallow cuts and a slice showing irregular crumb.

Pa de pagès (home recipe)

A Catalan country loaf from a tested home recipe, made with a fresh-yeast dough, long rise, hand-shaped round and steamed domestic-oven bake.

Catalonia · Modern adaptation
· Grains and starches
Finished Jamaican coco bread: three soft folded yeast rolls with golden buttered tops and a light, tender crumb.

Coco bread (Immaculate Bites version)

Jamaican-style folded rolls made from sweet coconut-milk yeast dough and brushed with butter.

Jamaica · Modern adaptation
· Grains and starches
Golden German-style pretzel knots with coarse salt and a soft crumb.

Brezel

This German-style knot pretzel uses a firm yeast dough, a chilled shape, a one-minute baking-soda bath and a deep bake. The method follows Jeffrey Hamelman's home adaptation for King Arthur Baking.

Germany · Modern adaptation
· Grains and starches
Freshly baked Mexican telera rolls with two parallel grooves and a light golden egg-washed crust.

Telera rolls

Ten soft Mexican-style sandwich rolls with parallel marks and an egg-washed crust.

Mexico · Modern adaptation
· Grains and starches
Golden square pieces of parāoa parai on a plate, with one piece broken to show its airy interior.

Parāoa parai

A yeast-leavened Māori fried bread recipe shared by Aunty Gina Harding, with a 12–14 piece batch, two rises and a 165°C fry.

New Zealand · Modern adaptation
· Grains and starches
Twelve golden pani popo buns baked in a rectangular dish with sweet coconut sauce.

Pani popo (Samoan coconut buns)

Soft yeast rolls bake beneath sweet coconut sauce in this Polynesian Cultural Center adaptation of a wheat-bread recipe, which yields twelve buns for a shared tray.

Samoa · Modern adaptation
· Grains and starches
Pan de cristal loaves with a crisp golden crust and large open crumb.

Pan de cristal

A Catalan-associated wheat loaf with a very wet dough, pan de cristal develops an open crumb through repeated folds and careful handling.

Catalonia · Modern adaptation
· Grains and starches
One plain Burmese nan bya: a thin, softly bubbled wheat flatbread cooked on a pan, with light golden marks and no topping.

Nan bya: Sandi Wai’s Burmese plain naan

Sandi Wai’s eight-piece Burmese plain naan uses yeast and baking powder, rests for 30 minutes and cooks on a hot nonstick pan without oil.

Myanmar · Modern adaptation
· Grains and starches
Two rustic Maltese-style ring breads with flour-dusted crust, one whole and one torn to show its crumb

Maltese ftira (yeast home version)

Two flattened Maltese-style ring breads made with dry yeast and baked in a domestic oven.

Malta · Modern adaptation
· Grains and starches
Three golden, puffy Emirati khameer breads with sesame seeds; one torn to show its soft interior.

Khameer

A source-specific Emirati yeast-and-baking-powder bread: soft dough enriched with dry milk is rolled into four rounds and baked briefly in a 550°F oven until it puffs.

United Arab Emirates · Modern adaptation
· Grains and starches
Illustrative yeast-raised Turkish spinach-and-feta gözleme folded into a thin rectangular parcel and griddle-browned.

Gözleme (spinach and feta)

A yeast-and-yogurt dough is rolled into a large thin sheet, filled with spinach, onion and feta, folded closed, then cooked on an oiled griddle. This is Özlem Warren’s spinach-and-cheese family-style version.

Turkey · Modern adaptation
· Grains and starches
An onion-topped Argentine fugazzeta with a wedge showing melted cheese sealed between two layers of bread-like dough

Fugazzeta

An Argentine-style onion-topped yeast bread with mozzarella and Emmental sealed inside.

Argentina · Modern adaptation
· Grains and starches
A thick, round golden-brown Amdo balep loaf with a cut wedge showing its wheat crumb, on an ivory plate.

Amdo balep (oven-baked home version)

This oven-baked Amdo balep uses yeast, whole-wheat and white flour, a long covered rise and a two-sided bake in a heavy oven-safe pot.

Amdo · Modern adaptation
· Grains and starches
Golden closed spinach-and-cheese pide with a sealed top seam; one cut piece shows the leafy filling.

Topped and filled pide

Turkish home-style yeast dough is shaped into closed boats around spinach and cheese, then baked hot until the crust is golden.

Turkey · Modern adaptation
· Grains and starches
Golden Guyanese salara roll sliced to reveal its vivid red sweet coconut spiral; illustrative image based on the cited recipe version.

Salara

Salara is a Guyanese sweet bread rolled around red coconut, baked as two loaves and sliced for breakfast, tea or a snack.

Guyana · Modern adaptation
· Grains and starches
A dark Estonian rye sourdough loaf with sunflower, pumpkin and caraway seeds, sliced on a wooden board.

Must leib (Estonian black rye bread)

This Estonian rye loaf uses a sourdough preferment, a rye scald and soaked seeds, with a small amount of baker’s yeast. Two tins bake through a staged hot-to-moderate oven schedule.

Estonia · Modern adaptation
· Grains and starches
Pale steamed hua juan flower rolls with scallion layers in a bamboo steamer.

Hua juan

Hua juan are layered wheat rolls shaped into knots and steamed. This version folds scallions and five-spice between the dough layers and makes eight savory buns.

China · Modern adaptation
· Grains and starches
A shallow basket of slender golden grissini stirati on warm ivory.

Grissini stirati all’olio

A measured Torino baker’s formula for hand-stretched grissini, baked until crisp and dry.

Torino · Modern adaptation
· Grains and starches
Puffed golden gnocco fritto squares and diamonds, one tilted to show its airy interior; original editorial reconstruction.

Gnocco fritto (leavened home method)

This Emilia-Romagna home version uses a measured flour-and-milk dough with yeast, shapes it into small diamonds or squares, and fries them in peanut oil.

Emilia-Romagna · Modern adaptation
· Grains and starches
Four golden Bajan salt bread rolls on a ceramic plate, one split to show its soft white crumb.

Bajan salt bread

A lightly salted, yeast-raised Barbadian roll, baked in a dozen-roll home batch and often split for cutters.

Barbados · Modern adaptation
· Grains and starches
Photograph of Taftoon.

Taftoon

Persian yeast-raised flatbreads, rolled thin, seeded and cooked in a dry skillet.

Iran · Modern adaptation
· Grains and starches
Original editorial photograph of a rounded-top Japanese shokupan made from three joined dough logs, with one slice showing its soft, fine white crumb.

Shokupan

Shokupan is a soft, mildly sweet Japanese wheat loaf served as toast or in sandwiches. This formula makes a square or rounded one-loaf pan bread with a fine, milky crumb.

Japan · Modern adaptation
· Grains and starches
Nine soft golden Pan de Mallorca rolls baked together in a square pan and dusted with icing sugar.

Pan de Mallorca

Nine soft Puerto Rican-style sweet rolls, shaped as buttered spirals and dusted with icing sugar.

Puerto Rico · Modern adaptation
· Grains and starches
Two long pan de agua loaves with thin golden crust and airy crumb, one cut into slices.

Pan de agua

Puerto Rican lean yeast bread shaped as two loaves or eight rolls and baked from a cold oven with a pan of boiling water for steam.

Puerto Rico · Modern adaptation
· Grains and starches
AI-generated editorial illustration of Filipino monay rolls with deep central splits and dense, soft crumb.

Monay

Filipino bakery-style rolls with a dense crumb and a deep central slash, made here as a twelve-roll home batch.

Philippines · Modern adaptation
· Grains and starches
A plate piled with small round golden Kazakh baursak, lightly dimpled from frying.

Kazakh baursak

Small rounds of yeasted milk dough, fried in batches. This Kazakh home recipe lists 27 servings.

Kazakhstan · Modern adaptation
· Grains and starches
Golden Yemeni bint al-sahn layered bread with black cumin seeds, a modest honey glaze and a cut wedge showing its layers.

Bint al-sahn (Yemeni layered bread with honey)

Bint al-sahn is a Yemeni celebration and home bread built from thin, egg-rich yeast dough layers brushed with ghee or butter. This source-specific version makes one round cake, baked until golden and served warm with honey.

Yemen · Modern adaptation
· Grains and starches
Three thin, round aish baladi flatbreads with bran-speckled, browned surfaces on a bakery tray.

Aish baladi (Egyptian whole-wheat pita)

This home adaptation of Egyptian aish baladi uses a refrigerated yeast biga, whole-wheat dough, bran dusting and a very hot baking surface to make 16 pocketed rounds.

Egypt · Modern adaptation
· Grains and starches
A round golden potbrood loaf in an open black cast-iron Dutch oven lined with baking parchment.

Potbrood

A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.

South Africa · Modern adaptation
· Grains and starches
Finished rectangular pain de mie with a flat top and fine, even crumb, shown with one square slice; an illustrative image of the enriched instant-yeast loaf.

Pain de mie

A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.

Modern adaptation
· Grains and starches
Three golden pan-fried Newfoundland toutons with butter and molasses, one broken open to show its soft bread center.

Newfoundland toutons

Rounds of leftover yeasted white bread dough, rested and shallow-fried slowly in canola oil; served warm with butter and molasses.

Newfoundland and Labrador · Modern adaptation
· Grains and starches
Illustrative Mumbai ladi pav: eight soft wheat rolls baked together as a golden connected pull-apart slab.

Mumbai ladi pav

Soft Mumbai-style wheat rolls made with an instant-yeast sponge and baked together. This home batch makes eight.

Mumbai · Modern adaptation
· Grains and starches
Golden Korean hotteok pancakes filled with brown sugar, cinnamon and walnuts, one opened to show the syrup centre.

Hotteok

Maangchi’s eight-piece hotteok wraps a brown-sugar, cinnamon and walnut filling in yeast dough, then fries and presses the parcels in a pan.

South Korea · Modern adaptation
· Grains and starches
A single golden Uzbek-style non with a raised rim, stamped centre and a few nigella seeds on a plain ceramic plate.

Uzbek-style non

A home-oven adaptation of Central Asian non, with a stamped centre and raised rim. This batch makes one bread.

Uzbekistan · Modern adaptation
· Grains and starches
A golden braided Peremyshl-region style korovai ring with a small round memento loaf beside it.

Korovai (Peremyshl-region style)

A Peremyshl-region Ukrainian wedding bread made from sweet yeast dough, shaped as a large braided round with a smaller memento loaf.

Ukraine · Modern adaptation
· Grains and starches
A medium golden braided brioche loaf with one slice revealing its tender yellow crumb, on an ivory platter.

Brioche

An egg-and-butter-rich yeast dough shaped as one round loaf, two loaves or twelve small brioches, with baking paths that vary by shape.

Modern adaptation
· Grains and starches
A golden-brown Liberian rice bread loaf with a slice showing its moist, dense crumb on a plain plate.

Liberian rice bread

A Liberian-inspired rice-flour loaf with ripe plantain, banana and spices, baked until set.

Liberia · Modern adaptation
· Grains and starches