FermenteaWhere food goes to change
Modern method
Crumpets
A yeasted milk-and-water batter cooked in greased rings, then turned to finish. This modern formula also includes baking powder.
Crumpets are cooked from batter rather than shaped as bread rolls. Their open tops take butter without splitting. This version turns them for a lightly coloured top; it distinguishes that choice from the paler traditional finish.
A British crumpet formula by PJ Hamel, updated 21 September 2022. No first historical attestation is supplied.
Yield 20 crumpets · Scaling: source batch only
Raw grain flour can carry harmful bacteria.
Hazard sourceDo not taste raw dough. Keep flour away from ready-to-eat foods and clean hands, utensils and surfaces after handling.
Control sourceHoles, bubbles and colour are quality cues, not proof of safety. Cooking times describe this formula, not a validated internal-temperature endpoint. No storage duration is established.
British food association, not a precise origin claim.
A large English cottage loaf with a smaller round joined atop a larger one. This slow-rise version uses white wheat flour with small portions of wholemeal wheat and rye, and bakes on a hot stone or tray.
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.
Fruit yeast water is a spontaneously fermented liquid made by soaking fruit in water, with or without sugar, to grow yeast for starting bread dough or a separate flour starter.
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.
A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.
Two soft, savoury-sweet wheat loaves with malted flour, mixed seeds, butter and honey.
Pâte fermentée is a bread preferment made from salted, yeasted dough set aside to ferment and mixed into a later batch, carrying developed dough and fermentation products with it.
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.
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
An enriched Alsatian yeast ring with raisins and almonds, kneaded with butter, proofed in a fluted mould and baked until browned.
Anpan is a soft wheat bun filled with sweet red-bean paste and finished with egg wash and black sesame. This dough rises with commercial instant yeast.
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.
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.
Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
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King Arthur BakingRecipe · Identity · Geography
CrumpetsBatter, yield, beating/rest, rings, pan heat, removal, turning and serving.
Cited in: Holes open to the surface
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour hazards and handling.