Elevated risk
Idli batter
Rice and black gram are soaked separately, ground, salted and fermented into a thick batter for idli. The batter is portioned into moulds and steamed into soft savoury cakes.
Recipes
1504 records with their sources, across 11 categories.
All grains and starches29
Cereal, grain, root and starch fermentations25
Beverages1
Koji, mold starters and mold-ripened ferments1
Tea cocoa and coffee ferments1
Unfermented breads1
Cereal, grain, root and starch fermentations25Beverages1Koji, mold starters and mold-ripened ferments1Tea cocoa and coffee ferments1Unfermented breads1Filtered to
Recipes
Elevated risk
Teff injera, 24-hour home method
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.
Sourdough starter with a whole-wheat first feed
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.
Overnight sourdough pancakes
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.
Coconut chile surnoli
Spongy rice-and-coconut pancakes associated with Goa, cooked on one side from a batter that a multicooker's yogurt programme lets rise overnight.
High risk
Scotch barm
Scotch barm is a Scottish bakery ferment grown in a malt-and-scalded-flour medium and renewed with mature barm from the last batch to leaven successive bread sponges.
Elevated risk
Ben-saalga
A fermented pearl-millet gruel documented in Ouagadougou, Burkina Faso. Whole grain is soaked, wet-milled and sieved; the settled paste ferments again before it is cooked with its liquid.
Vollkornbrot (whole-rye loaf)
A dense whole-rye loaf with a sourdough preferment, soaked rye chops and sunflower seeds. It bakes in a long loaf pan and rests for 24–48 hours before slicing.
Vermont-style rye levain bread
Jeffrey Hamelman's Vermont sourdough builds a liquid wheat levain before adding a modest measure of rye flour blend. The dough is folded, shaped and baked as two crusty loaves with a tender, open crumb.
Tortilla de rescoldo
A Chilean hearth bread from Quilleco, leavened with instant yeast and bicarbonate, then cooked under hot ash in a traditional ember hearth.
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.
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.
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.
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.
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
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.
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.
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.
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.
Roggenmischbrot 70/30
A rye-rich sourdough loaf with wheat flour, a dried-bread soaker and a small addition of baker’s yeast.
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.
Sourdough English muffins
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.
Appam and hoppers
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Elevated risk
Teff injera with saved ersho and absit
A two-stage Ethiopian teff injera method begins with saved ersho, ferments the main batter beneath refreshed surface water, then adds cooked absit before a final warm rest and griddle baking.
High risk
Abacha
Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.
Sourdough focaccia
This sourdough focaccia uses ripe starter in place of commercial yeast. Olive oil enriches the folded dough and coats the pan before a long proof and a crisp, salted bake.
Mawè
Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.