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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One freshly baked round somun-style lepinja on a plain ceramic plate, with a lightly browned surface and a shallow diamond grid.

Lepinja (Balkan flatbread)

Six soft yeast-raised flatbreads using Jernej Kitchen’s home method.

Bosnia and Herzegovina · Modern adaptation
· Grains and starches
A stack of golden, docked square galletas de campaña with a tender laminated crumb.

Laminated galleta de campaña

A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.

Uruguay · Modern adaptation
· 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
Two round golden Moroccan khobz loaves on a baking tray, one cut to show its airy crumb.

Khobz

A Moroccan round wheat bread with a firm crust and coarse interior; this home formula makes two 8-inch loaves for serving with meals.

Morocco
· Grains and starches
Golden Karelian pasties with pleated rye crusts and exposed rice porridge filling; egg butter is served separately.
Elevated risk

Karjalanpiirakka

Karjalanpiirakka are open, pleated rye-and-wheat pastries filled with creamy rice porridge, baked hot and brushed with butter and milk.

Karelia
· Grains and starches
Golden Swedish cinnamon-bun spirals baked in paper cases and topped with pearl sugar.

Kanelbullar (Swedish cinnamon buns)

Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.

Sweden · Modern method
· Grains and starches
A round golden Austrian Kaisersemmel with a clear five-part star scoring on an ivory plate.

Kaisersemmel / Kaiser roll

The Kaisersemmel is an Austrian wheat roll with a five-part star, associated with Vienna and the Viennese breakfast. The formula below is a technical bakery batch of 30 rolls from the Austrian ministry.

Vienna
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
Folded wheat-batter jianbing with cooked egg, spring onion, sesame, sauces, coriander and crisp fried noodles

Jianbing with a Wheat Batter and Crispy Noodles

A four-serving home adaptation of jianbing: thin wheat batter cooked with egg, spring onion and sesame, then folded around crisp fried noodles and sauce.

Tianjin · Modern adaptation
· Grains and starches
Two oblong Ethiopian honey-and-rosemary dabo loaves, one sliced to show the crumb.

Honey dabo

Ethiopian breakfast honey bread: two rosemary-scented yeast loaves shaped in pans and baked at 400°F.

Ethiopia
· Grains and starches
Four small Honduran semitas with gently cracked sweet covering on a plate beside coffee; one is opened to show soft crumb.

Honduran semitas with coating

Honduran sweet yeast breads made from an egg-enriched dough, covered in a separate sugar-and-butter paste and baked in golf-ball-sized portions.

Honduras · Modern adaptation
· Grains and starches
A golden-brown home-style obwarzanek, its twisted strands forming a ring and topped with blue poppy seeds, on a dark plate.

Home-style obwarzanek (Kraków twisted ring)

A home version of the Kraków twisted ring: yeast dough is braided, briefly dipped in boiling water, topped with seeds or salt, then baked. It is not represented as a certified PGI product.

Kraków · Modern adaptation
· Grains and starches
Golden round Himbasha with a scored wheel pattern, raisins and black sesame seeds

Himbasha

A round, mildly sweet wheat bread leavened with baker’s yeast and marked with a wheel pattern. This source batch uses raisins, black sesame and cardamom.

Tigray · Modern adaptation
· Grains and starches
Round Irish white soda loaf with a deep cross cut on top and a slice showing its pale crumb.

Irish white soda bread: Bord Bia version

A source-specific Irish quick loaf of plain flour, bicarbonate of soda, buttermilk, egg and butter, mixed briefly and baked as a cross-marked round.

Ireland
· Grains and starches
Original editorial reconstruction of Czech houskové knedlíky: steamed yeast-raised bread dumpling slices with visible white-roll cubes.

Houskové knedlíky

Czech houskové knedlíky are yeast-raised flour dumplings studded with stale white roll cubes, shaped as logs and steamed until tender for serving with sauce.

Czechia
· Grains and starches
Illustrative Jamaican hard dough bread loaf with a gently domed golden crust and close, soft crumb.

Hard dough bread

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.

Jamaica · Modern method
· Grains and starches
Golden round Moroccan harcha made with semolina, stacked on a cream plate with one cut open to show its tender crumb.

Harcha

Harcha is a Moroccan semolina griddle bread with olive oil and butter rubbed into the grain, then shaped into thin rounds and cooked until golden. This family formula uses both dry yeast and baking powder.

Morocco
· Grains and starches
Golden Guyanese plait bread, a butter-brushed three-strand loaf with a slice showing its soft crumb.

Guyanese Plait Bread

A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.

Guyana · Modern adaptation
· Grains and starches
A rustic round buckwheat sourdough loaf with a cut slice showing its compact crumb and visible groats, oats and pistachio pieces; buckwheat and millet grains sit in small bowls beside it.

Gluten-free sourdough loaf with whole buckwheat groats

A gluten-free sourdough loaf of about 1 kg. A buckwheat and quinoa starter leavens a dough with cooked whole buckwheat groats, millet and a dark gluten-free bread mix, baked in a lidded pot.

Austria
· Grains and starches
Three golden, twice-baked friselle topped with pressed cherry tomatoes, olive oil and fresh basil.

Friselle

Puglian wheat-and-semolina bread rings are baked, split, then dried in a second bake; briefly moisten and top them before serving.

Puglia
· Grains and starches
Illustrative golden olive fougasse with seven open slits.

Fougasse (olive bread)

A Provençal olive bread shaped as a flattened oval with seven open slits. This Le Cordon Bleu formula uses wheat flour, fresh yeast, olive oil and Kalamata olives.

Provence
· Grains and starches
A small stack of thin Icelandic flatbrauð, rye flatbreads with mottled dark cooking spots, on a plain pale plate

Flatbrauð (Icelandic pan-cooked flatbread)

Thin Icelandic flatbreads made from rye and whole-wheat flour with boiling water, shaped into rounds, docked and cooked on a hot stovetop or gas grill.

Iceland
· Grains and starches
Illustrative product photo of coarse golden farinha d’água cassava flour in a plain ceramic bowl.

Farinha d’água

Farinha d’água is a coarse cassava flour associated with Brazil's Amazon and Pará. This page documents one published experiment; it is not a household recipe or validated safety guide.

Pará, Brazil
Grains and starches
Soft layered Mauritian farata flatbreads with toasted spots stacked on a ceramic plate.

Farata (Mauritian oil-free roti)

Teenuja Dahari’s oil-free Mauritian farata uses hot-water wheat dough, folded square parcels and a tawa to make six soft, layered flatbreads.

Mauritius
· Grains and starches
Illustrative serving of off-white eba, molded into a soft dome on a plain plate.

Eba

Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.

Nigeria
Grains and starches
Finished coarse golden cassava farinha in a plain ceramic bowl, showing its dry granular texture.
Elevated risk

Dry cassava meal (farinha)

Farinha is a coarse, durable cassava meal made by grating, pressing, sifting and roasting or drying cassava. Processing is used to reduce cyanogenic compounds, but this account is not a validated detoxification procedure.

South America
Grains and starches
A golden Dominican telera loaf with two rounded rolls joined by a lengthwise center groove.

Dominican telera

A soft Dominican Christmas loaf enriched with egg and butter, scented with optional anise, and shaped with two rolled ridges around a central seam.

Dominican Republic
· Grains and starches
Mauritian dholl puri, thin golden flatbreads filled with finely ground yellow split peas seasoned with cumin.

Dholl puri (Mauritian split-pea flatbread)

Kavi Hurrydoss’s Mauritian dholl puri encloses finely ground cumin-seasoned yellow split peas in wheat dough, then rolls and griddle-cooks each filled bread.

Mauritius
· Grains and starches
A plate of golden laminated criollitos, small square breads with crisp layered edges.

Criollitos de grasa

Small Argentine laminated bread bites made with wheat dough, yeast and beef fat or pork lard; this version follows a 40-piece home recipe.

Argentina
· Grains and starches
Illustrative baked English cottage loaf with a large lower round and smaller deeply joined upper round, golden brown and lightly floured.

Cottage loaf (Sonya Hundal's slow-rise version)

A large English cottage loaf with a smaller round joined atop a larger one. This slow-rise version uses white wheat flour with small portions of wholemeal wheat and rye, and bakes on a hot stone or tray.

England
· Grains and starches
Freshly baked Mexican conchas, soft round sweet rolls with golden sides and pale or cocoa sugar-flour toppings scored in a shell pattern.

Conchas

Mexican sweet rolls with a soft enriched yeast dough and a separate scored sugar-flour topping shaped like a shell. This version makes 15 rolls and uses a chilled dough rest before final proofing.

Mexico
· Grains and starches
Golden Chilean marraqueta with crisp crust and the characteristic joined four-lobe shape.

Chilean marraqueta

A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.

Chile · 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 bowl of pale wheat-flour-and-water poolish with a bubbly surface after fermentation.

Poolish

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.

Vienna · Modern method
· Grains and starches
A whole golden, unseeded three-strand challah from the Jewish Museum Vienna recipe on a plain wooden board.

Challah: Jewish Museum Vienna version

A three-strand yeast-raised challah with flour, salt, yeast, water, neutral oil, honey and egg, based on a Jewish Museum Vienna home recipe.

South Germany
· Grains and starches
A dark Jamaican Easter spice bun quick-bread loaf with fruit-studded slices and cheddar on a pale platter.

Jamaican Easter spice bun

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.

Jamaica · Modern method
· Grains and starches
A single glossy, deep chestnut-brown German-style Brezel with coarse salt on an ivory plate.

Brezel / pretzel, German-style

A German-style Brezel is a yeast-raised wheat dough shaped into a loop and dipped in an alkaline bath before baking. This home version uses baking soda; the original formula uses food-grade lye.

Germany
Grains and starches
Three golden baked onion bialys on a ceramic plate, each with a shallow center filled with cooked onion and poppy seeds.

Bialy

Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.

Białystok
· Grains and starches
Plain folded Breton buckwheat galette with a dark mottled surface, tiny holes and a crisp lacy edge on an ivory plate.

Breton buckwheat galette

A thin Brittany galette made from buckwheat flour, water and Guérande salt. This Atelier de la Crêpe method rests the batter in a refrigerator before cooking it on a hot crêpière.

Brittany
· Grains and starches
Golden Brazilian potato rolls with one cut open to show its soft crumb and melted mozzarella center.

Brazilian pão de batata

Soft Brazilian yeast rolls use cooked mashed potato in an enriched dough, with mozzarella cubes enclosed before baking.

Brazil
· Grains and starches
Two compact golden Brazilian broa de milho loaves dusted with fine fubá; one is cut open to show its soft yellow, fennel-flecked crumb.

Brazilian broa de milho

Brazilian broa de milho is a lightly sweet wheat-and-fine-maize bread with fennel and dry yeast, shaped into two small loaves for a Festa Junina or coffee break.

Brazil
· Grains and starches
A pile of golden Egyptian bosomat breadsticks coated with sesame seeds.

Bosomat (Egyptian crunchy sesame breadsticks)

Amira Ibrahim’s Egyptian bosomat are yeast-raised wheat sticks scented with optional fennel and anise, topped with sesame and baked until dry and crisp.

Egypt
· Grains and starches
A dark rectangular Borodinsk-ish rye loaf with coriander seeds on top and a slice showing its close brown crumb.

Borodinsky bread (Lily McCann's home method)

A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.

Russia · Modern adaptation
· Grains and starches
Golden, irregularly shaped boortsog fried pastries in a ceramic bowl, with a few twisted and rectangular pieces beside it.

Boortsog (Mongolian unyeasted fried pastry)

Firm Mongolian fried pastries made from an unyeasted wheat dough enriched with butter and sweetened with sugar; the dense dough is rested, cut or knotted, and fried until golden.

Mongolia · Traditional method
· Grains and starches
A small stack of thin Acadian ployes with a pale, lacy top full of holes and golden cooked undersides.

Ployes

A thin buckwheat-and-wheat batter, loosened with cold and hot water, cooked on one side until lacy holes form and the top sets.

Northern Maine · Modern adaptation
· Grains and starches
A stack of thick Turkish bazlama flatbreads with lightly browned skillet spots on a plain ceramic plate.

Bazlama

This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.

Turkey
· Grains and starches
A basket of plain round Moroccan batbout breads with softly puffed golden-brown surfaces.

Batbout

A Moroccan yeast-raised semolina pocket bread cooked on a dry pan or griddle; this measured batch makes about twenty 4-inch rounds.

Morocco
· Grains and starches
Four golden Brazilian pão de queijo buns, one cut open to show its airy interior, on an ivory plate.

Pão de queijo: Ricardo Gonzalez's version

Scooped tapioca-starch buns made by scalding the starch, then beating in garlic, cheese and eggs. This named version has no dough-fermentation stage.

Brazil · Modern method
· Grains and starches