Koulouri Thessalonikis
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.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All grains and starches391
Cereal, grain, root and starch fermentations275
Unfermented breads105
Koji, mold starters and mold-ripened ferments3
Not yet classified3
Adjacent and excluded1
Beverages1
Fruit preserves1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes
Bánh tiêu
Bánh tiêu is a lightly sweet Vietnamese fried bread coated with sesame. A yeast-raised dough with baking powder is rolled into small rounds and fried until puffed and golden.
Elevated risk
Bánh bao
Vietnamese steamed wheat buns wrapped around seasoned pork, mushrooms, Chinese sausage and hard-boiled quail eggs. This from-scratch version uses yeast and self-rising flour.
Baguette with overnight poolish
Three long, crusty wheat loaves made with an overnight yeast poolish, shaped by hand and baked with steam for a crisp crust.
Sourdough discard pretzels
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.
Elevated risk
Agbelima (Ghanaian fermented cassava dough)
Ghanaian sour cassava dough fermented with traditional inoculum and drained during fermentation. It is used as a base for cooked foods such as banku and akple; process variants and safety outcomes differ.
Cuban bread rolls (King Arthur Baking version)
Six yeast rolls for Cuban sandwiches, shaped into long tapered loaves and slashed down the center.
Bagel
A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.
Cramique
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.
Chimodho
A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.
Pão francês
A Brazilian wheat roll with a crisp crust, this home batch uses dry baker’s yeast and a steam-assisted oven bake.
Belgian pistolet
A crisp Belgian roll made from a supplier’s Croc-flour dough, mixed by hand or machine, proofed in rounds and baked with steam.
Barmbrack
An Irish fruit-studded yeast loaf, associated in a contemporary cultural account with Halloween and often served fresh or toasted with butter.
Staffordshire oatcake
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.
Biscocho de Iloilo: butter-and-sugar PagkainPinoy version
PagkainPinoy’s 24–30 piece version twice-bakes day-old soft bread with a thin butter-and-sugar coating.
Pan francés guatemalteco
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.
Chilean churrascas
Six quick Chilean wheat flatbreads made with oil, baking soda and baking powder, then cooked in a dry skillet.
Arepa de choclo
A Colombian Andean griddle cake made from fresh sweet-corn batter, cooked in butter and served with white cheese.
Dried noodles
Shaped dough dried thoroughly into a portable staple that keeps far longer than fresh dough, in Mediterranean and Asian food systems.
Fijian lolo buns (low-heat coconut-cream pot method)
Soft yeast buns shaped by hand and simmered covered in coconut cream diluted with water in a deep pot. This Fijian home version uses a clean knife or fork inserted into the center as its doneness cue.
Elevated risk
Dosa batter
A naturally fermented South Indian rice-and-urad batter, ground fine and spread thin on a hot griddle. Fermentation lightens the batter and develops its gentle tang.
Dhokla
Dhokla is a Gujarati savoury steamed cake made from a fermented rice-and-pulse batter, whose lactic bacteria and yeasts give acidity, aroma and a porous crumb before steaming.
Fruit roti gambang
An Indonesian palm-sugar and cinnamon quick bread with dried fruit and sesame.
Kimoto and yamahai moto (traditional sake yeast starters)
Traditional Japanese sake yeast starters made from steamed rice, rice koji and water, acidified by naturally growing lactic acid bacteria. Kimoto grinds the rice mash with paddles; yamahai omits that step.
Jiuniang (sweet fermented glutinous rice)
Chinese sweet fermented glutinous rice: steamed rice and a mixed jiuqu starter, where mould enzymes release sugar and yeast makes a little alcohol, eaten with its sweet liquid.
Barley and oat porridge (Viking Age)
Crushed or milled barley cooked in water until the starch softens and the mixture thickens, the plainest way a northern household turned stored grain into a meal, here with apple and hazelnut.
Elevated risk
Ogi and akamu, fermented cereal slurry
Ogi or akamu is a wet fermented cereal preparation documented in Nigeria and Benin. Grain or maize starch is steeped, milled or sieved, then fermented by process-specific routes; evidence supports no universal method or safety limit.
Attiéké
Ivorian cassava semolina: grated cassava is fermented overnight with a traditional inoculum, pressed, sieved into granules, dried and steamed. Documented in a 2006 field study; no sole original process is established.
Knäckebröd
A Swedish home batch of eight thin rye-and-wheat crispbreads, yeast-risen once and baked until hard.
Afghan naan
A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.
Poi (taro) bread-machine loaf
A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.
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.
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.
Cretan barley paximadi
Cretan paximadi is a twice-baked rusk. This barley-wheat version is raised with yeast, baked as a loaf, sliced, and dried slowly until it keeps.
Sri Lankan roast paan (thati paan)
A lean Sri Lankan yeast bread baked as joined flat pieces, separated after the first bake, then grilled on both sides for its crisp crust.
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.
Faluche of Northern France
A pale, softly baked, low-profile bread associated with northern France and Tournai. This source-specific household method makes four large faluches; it differs from older accounts of leftover bread dough baked during communal bread baking.
No-knead sourdough loaf
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.
Overnight panettone: King Arthur version
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
Crescentine modenesi
Small Modenese yeast breads cooked between hot plates and served warm.
Stottie cake
A North East England yeast bread baked as flat round cakes. Terence Laybourne's Newcastle home recipe makes twelve rounds about 1 inch thick and serves them warm.
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.
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.
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.
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.
Tabouna
A Tunisian round semolina bread named for the clay oven in which it is traditionally baked, recorded here through one home-oven recipe.
Roosterkoek (South African braai bread)
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
Iraqi samoun
Iraqi diamond-shaped yeast breads topped with sesame and baked in a home oven.
Murtabak
A Javanese-style Indonesian savoury parcel of thin rested wheat dough folded around curry-seasoned beef and egg, then cooked in an oiled skillet.
Slovenian walnut potica (home adaptation)
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.