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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Golden multigrain thalipeeth with sesame, onion and coriander, served on a plain plate.

Thalipeeth

A Maharashtrian multigrain flatbread, patted by hand and cooked on a hot griddle. This home version mixes five flours with onion, sesame and spices.

Maharashtra · Modern adaptation
· Grains and starches
Three golden Taiwanese sesame shaobing, folded into compact rectangular breads with white sesame on top; one opens to reveal close layers.

Taiwanese Sesame Shao Bing

A Taichung family recipe uses a hot-and-cool water dough, vegetable-oil roux, repeated folds and sesame seeds for crisp, layered shaobing.

Taiwan · Modern adaptation
· Grains and starches
Illustrative modern Birka-inspired barley flatbread reconstruction, not an archaeological find.

Viking Age bread (Birka and Knivberga finds)

A small, dense cake of ground barley mixed with liquid and cooked against a hot surface, the form a low-gluten northern cereal takes when a household turns stored grain into bread.

Birka · Modern adaptation
· Grains and starches
Two earthenware bowls of baked Panrkhash with golden lavash covers and melted cheese visible beneath one lifted edge.

Panrkhash

Panrkhash is an Armenian bread-and-cheese dish associated with Gyumri and Shirak. One published oven-baked version layers lavash and string cheese with butter-sautéed onion and hot water; regional methods vary.

Gyumri · Modern adaptation
· Grains and starches
Home-oven soparnik: a thin chard and spring onion pie between two browned dough sheets, brushed with garlic oil and cut into small diamonds.

Soparnik

A Croatian chard-filled flatbread baked in a home oven and finished with garlic oil.

Poljica · Modern adaptation
· Grains and starches
Original editorial photograph of soft, pale steamed siopao buns with a cut bun showing dark brown shredded pork asado and a separate sauce cup.
Elevated risk

Siopao asado: water dough and pork filling

Filipino siopao pairs a soft steamed wheat bun with a sweet-savoury pork asado filling and a separate sauce made from its braising liquid.

Philippines · Modern adaptation
· Grains and starches
Two golden, porous coconut-chile surnoli pancakes topped with green chile and red onion, served with green chutney.

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.

Goa, India · Modern adaptation
· Grains and starches
A sugar-dusted pan de muerto loaf with crossed dough bones, a central dough ball and a cut slice.

Pan de muerto (Pati Jinich's orange-anise loaves)

Two enriched, orange-anise loaves shaped with crossed dough bones and a central round, baked for Día de Muertos and finished with butter and sugar.

Mexico · Modern adaptation
· Grains and starches
A small golden-brown Betawi mini crocodile bread with a glossy egg-washed crust, distinct head, tail and four legs, and scissor-marked scales.

Roti buaya mini: Hypeabis and Jessica Bakery version

Hypeabis’s mini version shapes a sweet yeast dough into one crocodile, fills its body and feet with chocolate sprinkles, and bakes it at 150°C.

Betawi (Jakarta) · Modern adaptation
· Grains and starches
Illustrative roti jala from the published coconut-milk-and-egg batch: thin golden lacy pancakes folded into quarters on a plain plate.

Roti jala

Malaysian lacy pancakes made by pouring coconut-milk batter in a net on a hot pan.

Malaysia · Modern adaptation
· Grains and starches
Photograph of Sangak (sourdough baking-sheet adaptation).

Sangak (sourdough baking-sheet adaptation)

An Iranian whole-wheat sourdough flatbread adapted for a home oven and ordinary baking sheet. This method keeps the broad, dimpled hand-stretched shape but omits the traditional hot-pebble hearth and its imprint.

Iran · Modern adaptation
· Grains and starches
Lightly browned baked chapalele in a rustic bowl, with one broken piece showing its tender potato-rich center.

Chapalele

A baked Chiloé chapalele based on Gourmet's recipe: smooth cooked potato mixed with wheat flour, baking powder, sea salt and butter, shaped into 16 pieces.

Chiloé · Modern adaptation
· Grains and starches
A golden six-strand Czech vánočka with raisins, sliced almonds and a light dusting of icing sugar.

Vánočka (Czech braided Christmas bread)

A Czech enriched yeast loaf with raisins, lemon zest and almonds, braided from six strands, proofed twice and baked in two oven stages.

Czechia · Modern adaptation
· Grains and starches
Sweet flour titiyas, thin CHamoru wheat flatbreads made with coconut milk and cream of coconut, lightly griddled until golden.

Sweet Flour Titiyas (CHamoru Coconut Flatbread)

A sweet, soft CHamoru flour titiyas made with wheat flour, coconut milk, butter and cream of coconut, rolled thin and cooked on a dry skillet.

Guam · Modern adaptation
· Grains and starches
Illustrative Sfiha from the published Palestinian-family-recipe adaptation: open round yeast bread with an even baked beef, tomato, onion and pepper topping.

Sfiha

A yeast-raised 8-inch flatbread topped with an evenly spread onion, tomato, pepper and spiced ground-beef mixture. This version follows a Palestinian family recipe shared with Amira Ibrahim and adapted for home baking.

Levant · Modern adaptation
· Grains and starches
Three small golden Oaxacan pan de yema rounds topped with sesame seeds, one marked by a shallow cut down the centre.

Pan de yema (Oaxacan egg-yolk bread)

This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.

Oaxaca · Modern adaptation
· Grains and starches
Plain white Filipino putong bigas rice-flour cakes, steamed in individual molds and displayed on an ivory plate.

Putong bigas

Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.

Philippines · Modern adaptation
· Grains and starches
Plain Serbian proja made from cornmeal, water and salt, baked as low rounds in a shallow dish; one round is broken open to show its coarse crumb. Illustrative image.

Proja (Serbian cornmeal bread)

A plain Serbian cornmeal bread made with heated water and salt, shaped into low rounds and baked in a preheated shallow dish. This home method keeps the simple cornmeal form separate from richer dairy-filled projara.

Serbia · Modern adaptation
· Grains and starches
Finished barley koji: pearled barley grains clustered beneath a soft white culture on a plain ceramic plate.

Barley koji

Steamed pearled barley grown into a white koji cake with Aspergillus oryzae over about 36 hours in a 30 °C chamber, turned three times under a damp cloth.

Denmark · Modern adaptation
Grains and starches
Three thick, golden masa pupusas filled with beans and cheese, served with curtido and salsa roja.

Bean and cheese pupusas

Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.

El Salvador · Modern adaptation
· Grains and starches
Illustrative pão alentejano: rustic round wheat loaf with the characteristic raised folded testa and pale crumb; not a verified photo of the recipe batch.

Pão alentejano (yeast-preferment loaf)

A rounded Alentejo wheat loaf with a raised folded head. This home adaptation uses a fresh-yeast preferment, then proofs the shaped loaf and bakes it with steam.

Alentejo · Modern adaptation
· Grains and starches
Illustrative pandebono rolls: small round Colombian cheese breads with golden tops and a pale, tender crumb; not a verified photo of the recipe batch.

Pandebono (Erica Dinho's Colombian cheese bread)

Colombian cheese breads made from cassava starch, precooked cornmeal, queso fresco or quesito, feta and egg; this source's version makes 12 warm, round rolls.

Colombia · Modern adaptation
· Grains and starches
A home-adapted Pan de Cea style sourdough loaf with a transverse fenda, shown on a board; not a certified PGI product.

Pan de Cea (home adaptation)

This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.

San Cristovo de Cea · Modern adaptation
· Grains and starches
A basket of plain, round, fork-docked pan amasado rolls, shown as an illustrative home-batch serving.

Pan amasado (Chilean Country Bread)

Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.

Chile · Modern adaptation
· Grains and starches
Illustrative photo of three finished New York-style boiled-and-baked bagels, one with optional sesame topping; not a photo of a specific batch.

New York-style bagels with an overnight cold rest

A firm bread-flour dough with barley malt is shaped into rings, refrigerated for 8–14 hours, poached below a boil, then baked hot with steam.

New York · Modern adaptation
· Grains and starches
Sliced South African yeast-raised sweetcorn loaf with whole kernels in its golden crumb

Mieliebrood (yeasted sweetcorn loaf)

A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.

South Africa · Modern adaptation
· Grains and starches
A thick golden martabak manis folded around chocolate sprinkles, grated cheese and condensed milk, showing its porous honeycomb crumb.

Martabak manis

Martabak manis is a thick Indonesian griddle pancake with a porous, honeycomb crumb, cooked under a lid and finished with butter and sweet toppings.

Indonesia · Modern adaptation
· Grains and starches
Golden crisp La Paz marraqueta paceña rolls with a single deep central slash, one cut open to show its airy crumb

Marraqueta paceña

A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.

La Paz · Modern adaptation
· Grains and starches
A small home-pan markouk round cooking in a flat skillet, with a short stack of similarly sized lightly browned rounds beside it.

Markouk (small-pan home version)

A small home-pan adaptation of Levantine markouk: rested wheat dough rolled into small rounds and cooked quickly on a hot flat pan. It is thicker and smaller than the hand-stretched sheets made on a saj.

Lebanon · Modern adaptation
· Grains and starches
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
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
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
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
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
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
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
Golden, puffed sesame-coated bánh tiêu arranged on a white plate, one opened to show its airy interior.

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.

Vietnam · Modern adaptation
· Grains and starches
Zimbabwean chimodho cornmeal bread with a golden crust and coarse yellow crumb.

Chimodho

A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.

Zimbabwe · Modern adaptation
· Grains and starches
Three thin, golden Chilean churrascas on a cast-iron skillet, one torn at the edge.

Chilean churrascas

Six quick Chilean wheat flatbreads made with oil, baking soda and baking powder, then cooked in a dry skillet.

Chile · Modern adaptation
· Grains and starches
Small golden-brown fruit roti gambang buns with raisins, candied cherries and sesame.

Fruit roti gambang

An Indonesian palm-sugar and cinnamon quick bread with dried fruit and sesame.

Indonesia · Modern adaptation
· Grains and starches
Thick barley and oat porridge topped with diced apple and chopped hazelnuts in a stoneware bowl.

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.

Sweden · Modern adaptation
· Grains and starches
Thin golden-brown Swedish rye-and-wheat crispbreads, fork-pricked and lightly flecked with caraway, stacked on an ivory plate.

Knäckebröd

A Swedish home batch of eight thin rye-and-wheat crispbreads, yeast-risen once and baked until hard.

Sweden · Modern adaptation
· Grains and starches
Three elongated golden Afghan naans with lengthwise grooves and nigella and sesame on an ivory platter.

Afghan naan

A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.

Afghanistan · Modern adaptation
· Grains and starches
A tall pale-lavender poi bread-machine loaf with two slices showing its crumb.

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.

Hawaiʻi · Modern adaptation
· Grains and starches