Kishk (dry)
Bulgur mixed with fermented dairy, fermented again and dried, then powdered. The dry kishk is a shelf-stable composite staple used as an acid, savoury base for soup.
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
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Recipes
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Tarhana and related dried fermented soup bases
Tarhana is a Turkish soup base: yoghurt, flour or semolina and usually onion, tomato and red pepper, fermented as a dough for days, rubbed into grains and dried.
Pueblo horno bread, home-oven formula
The National Park Service gives a two-loaf yeast bread for a home oven, set beside its account of Pueblo hornos. The home formula is not a horno firing process, which varies by village and family.
Socca, Nice-style chickpea pancake
Socca is a thin chickpea-batter pancake from Nice, cooked on a very hot copper plate and served piping hot. This page follows the Nice source; the Genoa farinata formula, which conflicts on water quantity, is not blended in.
Neapolitan pizza dough
An AVPN regulation formula for Neapolitan pizza dough uses wheat flour, water, salt and fresh brewer’s yeast. Flour absorption and proofing conditions determine the exact dough point and yeast dose.
Ayacucho chapla (Thermomix Peru home method)
A measured, yeast-raised Ayacucho chapla home method shared by Thermomix Peru presenter Roxanna Salaverry. It makes thin, anise-scented rounds baked at 240°C; the historic qunchu-leavened form is documented separately.
Glasgow crispy morning rolls (home method)
A wet, cold-fermented wheat dough is coated in rice flour and baked close together at high heat for Glasgow-style rolls with a crisp, dark crust and light interior.
Newfoundland lassy raisin bread (Hemeon family recipe)
A Newfoundland family-style sweet yeast loaf with molasses, raisins, cinnamon and cloves. This version follows a half-batch adaptation of Nanny Hemeon's family formula; it is not a standard recipe for all Newfoundland households.
Waterford blaa (home adaptation)
A home adaptation of a measured blaa recipe attributed to Waterford baker Dermot Walsh: plain yeast dough, rounded portions flattened on a tray, generously dusted with flour and baked. Home baking does not confer Waterford Blaa PGI status.
Pan de miga
A soft, fine-crumbed pan de miga for thin sandwich slices, made with wheat flour, milk powder, butter and dry yeast in a lidded loaf pan.
Potato sandwich buns and rolls
Whole-wheat burger buns gain a soft crumb from potato starch, yeast and a short rise, then bake on a home sheet pan.
Vetkoek (Amagwinya)
This South African vetkoek batch uses margarine-enriched wheat dough with instant yeast, shaped into 24 portions and deep-fried until golden.
Swedish syrup rye loaf (sirapslimpa)
Sirapslimpa is a sweetish Swedish rye-and-wheat loaf with dark syrup, honey, fennel and anise, made with an overnight rye scald and a long room-temperature rise.
Alsatian kouglof
An enriched Alsatian yeast ring with raisins and almonds, kneaded with butter, proofed in a fluted mould and baked until browned.
Pan aliñado colombiano
A soft Colombian wheat loaf enriched with milk powder, butter and crumbled fresh cheese.
Potosí pan sarnita
A Potosí yeast bread made with a soft wheat dough and a grated-cheese topping bound with egg yolk and milk.
Ecuadorian guaguas de pan
Ecuadorian filled sweet bread figures with a rounded head and wrapped body, made from an enriched yeast dough. This home method shapes small filled ovals, proofs them on trays and serves them with colada morada.
Chocolate babka
A yeasted enriched dough is rolled with cocoa, chocolate, nuts and cinnamon, twisted into two loaf pans, topped with streusel and baked.
Kesra
This Algerian semolina and wheat flatbread rises with yeast, browns in an oiled skillet and finishes crisp in the oven. It is the author's leavened adaptation, not the unleavened semolina baseline.
Khobz el dar
An Algerian round loaf made with semolina, wheat flour, milk, egg and sesame; this source version uses an overnight-free yeast method with three rests and an egg glaze.
Aceda
Aceda is Sudan’s firm cereal porridge, commonly made from sorghum and shaped into a smooth mound. Some versions use fermented dough; fermentation is not universal.