FermenteaWhere food goes to change
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
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.
A North East England yeast bread baked as flat round cakes. Terence Laybourne's Newcastle home recipe makes twelve rounds about 1 inch thick and serves them warm.
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.
A Beijing-style yeast dough is layered with seasoned sesame paste, sealed into small buns, briefly pan-fried, seeded, and baked.
Melon pan pairs a soft Japanese yeast bun with a crisp, crosshatched cookie shell. In this ten-bun version, the bread dough is wrapped in a separate biscuit layer and baked until lightly golden.
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.
Puerto Rican pan sobao made with a small yeast poolish, lard or shortening, and a steam-baked crust; this batch yields two loaves.
This Yemeni home-oven variation uses a yeast-raised wheat dough, folds it repeatedly with semn and oil, then bakes it as large rounds.
A Tunisian round semolina bread named for the clay oven in which it is traditionally baked, recorded here through one home-oven recipe.
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
Iraqi diamond-shaped yeast breads topped with sesame and baked in a home oven.
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.
A Pakistani-style enriched yeast naan, marked before baking and finished with butter. This home method serves five.
Six large Puebla-style sandwich buns with a sweetened starch glaze and sesame seeds.
This household Pan de Cruz adaptation uses sourdough and a folded, tight-crumb wheat dough, marked with a cross and baked in a home oven.
A Catalan country loaf from a tested home recipe, made with a fresh-yeast dough, long rise, hand-shaped round and steamed domestic-oven bake.
A Moroccan round laminated griddle bread; thin sheets of a lightly yeasted semolina dough are buttered, rolled into layered coils, sliced and flattened.
A four-loaf, yeast-raised home-oven version that Navajo Grandma identifies as Jemez Pueblo bread. It is her published adaptation, not a single formula for Pueblo communities or a horno firing protocol.
This Romanian cozonac recipe makes two enriched loaves filled with walnuts, sultanas and a whipped egg-white mixture. The dough rises once before filling and again in tins, then bakes in two oven stages.
Jamaican-style folded rolls made from sweet coconut-milk yeast dough and brushed with butter.
This German-style knot pretzel uses a firm yeast dough, a chilled shape, a one-minute baking-soda bath and a deep bake. The method follows Jeffrey Hamelman's home adaptation for King Arthur Baking.
These Dutch-associated wheat rolls carry a yeast-raised rice-flour paste that dries into a split, crunchy crust.
Ten soft Mexican-style sandwich rolls with parallel marks and an egg-washed crust.
Ten soft, sweet yeast buns with a crisp, peanut butter streusel topping, shaped by hand and baked until golden.
A rye-rich sourdough loaf with wheat flour, a dried-bread soaker and a small addition of baker’s yeast.
A yeast-leavened Māori fried bread recipe shared by Aunty Gina Harding, with a 12–14 piece batch, two rises and a 165°C fry.
Soft yeast rolls bake beneath sweet coconut sauce in this Polynesian Cultural Center adaptation of a wheat-bread recipe, which yields twelve buns for a shared tray.
A Catalan-associated wheat loaf with a very wet dough, pan de cristal develops an open crumb through repeated folds and careful handling.
Sandi Wai’s eight-piece Burmese plain naan uses yeast and baking powder, rests for 30 minutes and cooks on a hot nonstick pan without oil.
Eight slender Québec-style rings are hand-shaped, simmered in sweetened water, seeded and baked on a preheated stone in this home adaptation.
Two flattened Maltese-style ring breads made with dry yeast and baked in a domestic oven.
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.
A source-specific Emirati yeast-and-baking-powder bread: soft dough enriched with dry milk is rolled into four rounds and baked briefly in a 550°F oven until it puffs.
A yeast-and-yogurt dough is rolled into a large thin sheet, filled with spinach, onion and feta, folded closed, then cooked on an oiled griddle. This is Özlem Warren’s spinach-and-cheese family-style version.
An Argentine-style onion-topped yeast bread with mozzarella and Emmental sealed inside.
Small, lightly enriched rolls with tapered ends and a scored top; this six-roll formula bakes on a hot stone with steam for a thin, crisp crust.
This oven-baked Amdo balep uses yeast, whole-wheat and white flour, a long covered rise and a two-sided bake in a heavy oven-safe pot.
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.
Turkish home-style yeast dough is shaped into closed boats around spinach and cheese, then baked hot until the crust is golden.
Egyptian sweet wheat rolls shaped into coils or braids, enriched with milk, egg and fat and eaten at breakfast, with tea or milk, and at family celebrations.
Salara is a Guyanese sweet bread rolled around red coconut, baked as two loaves and sliced for breakfast, tea or a snack.
A yeast-raised Iranian flatbread with a crisp roomal-glazed crust, long grooves and a soft interior.
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.
Hua juan are layered wheat rolls shaped into knots and steamed. This version folds scallions and five-spice between the dough layers and makes eight savory buns.
A measured Torino baker’s formula for hand-stretched grissini, baked until crisp and dry.
Gosh-naan is a Uyghur meat-filled bread in one family recipe: lamb, onion and cumin are sealed in yeast dough, pan-cooked, and checked at a safe centre temperature.
This Emilia-Romagna home version uses a measured flour-and-milk dough with yeast, shapes it into small diamonds or squares, and fries them in peanut oil.
A lightly salted, yeast-raised Barbadian roll, baked in a dozen-roll home batch and often split for cutters.
Persian yeast-raised flatbreads, rolled thin, seeded and cooked in a dry skillet.
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.
