FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
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.
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.
Thicker cornmeal cakes scalded with boiling water and cooked in butter. This South County formula is separate from thin Newport milk-batter cakes and Caribbean wheat breads.
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.
Rice and urad idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
A yeast-raised mantou made with millet flour and wheat flour, hand-shaped and steamed. This measured home method uses a first rise to double, a second proof, and a covered rest after steaming.
Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.
Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.
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.
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.
Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.
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.
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.
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.
Scooped tapioca-starch buns made by scalding the starch, then beating in garlic, cheese and eggs. This named version has no dough-fermentation stage.
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.
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.
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.
A Brazilian wheat roll with a crisp crust, this home batch uses dry baker’s yeast and a steam-assisted oven bake.
A crisp Belgian roll made from a supplier’s Croc-flour dough, mixed by hand or machine, proofed in rounds and baked with steam.
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.
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.
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.
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
A Javanese-style Indonesian savoury parcel of thin rested wheat dough folded around curry-seasoned beef and egg, then cooked in an oiled skillet.
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.
These Dutch-associated wheat rolls carry a yeast-raised rice-flour paste that dries into a split, crunchy crust.
Ten soft, sweet yeast buns with a crisp, peanut butter streusel topping, shaped by hand and baked until golden.
Eight slender Québec-style rings are hand-shaped, simmered in sweetened water, seeded and baked on a preheated stone in this home adaptation.
Diane Kochilas’s yeast-raised Lagana makes two wide, sesame-topped loaves for Clean Monday. Her Athens-neighborhood version is distinct from the unleavened Lagana also described in the recipe’s cultural context.
Eli K. Giannopoulos’s recipe makes two braided tsourekia with mastic, mahleb and orange, followed by an optional syrup. It is one modern Greek Easter-bread formula, not a universal regional standard.
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.
Plain wheat mantou made with yeast and baking powder, then proofed and steamed in a lined basket.
These twelve Chinese lotus-leaf buns are folded wheat-dough pockets steamed empty for filling after cooking. The recipe uses yeast, a little baking soda and cornstarch; it does not include the assembled gua bao sandwich or its fillings.
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
A soft, flattened wheat roll from Antequera, baked pale and often toasted for breakfast or filled as a snack.
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
This modern home broa de milho uses scalded maize flour and a wheat-flour yeast sponge; it is distinct from Northern Portuguese maize-and-rye sourdough breads.
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
A buttermilk-and-soda wheat dough cut into quarters and cooked on a griddle, following Paula's plain version for Discover Ulster-Scots.
Fresh-yeast focaccia with olive oil and brine in its dimples, made in two 30 × 40 cm trays. It is separate from the sourdough focaccia formula.
Two barley flatbreads made with cold dough and baked rapidly on a hot sheet, following Timo Lepistö's northern Finnish formula.
Unleavened cornmeal cakes mixed with cold water and cooked on both sides in a covered-then-uncovered pan. Cheese is served alongside rather than mixed into this dough.
Cassava-starch cheese rings made with mozzarella, eggs and milk, with optional anise. This modern version uses baking powder and no dough fermentation.
Two round, chemically raised bannocks made with equal weights of white flour and beremeal, barley flour or oat flour, following Anne Johnson's Orkney formula.
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
Closed round cheese breads made with sour-cream dough and cooked in a frying pan. This named Gunda version has no added yeast or proofing stage.
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
This household version combines precooked corn flour, warm water and salt, then cooks thick rounds on a lightly oiled skillet or griddle. It is one source-specific arepa method, not a universal Colombian or Venezuelan formula.
A Chinese cornmeal mantou made with wheat flour, cornmeal, water and yeast. The dough rises until doubled, is shaped into ten rounds, proofed briefly and steamed.
