Elevated risk
Atole agrio
A hot, sour maize drink from Tabasco made from maize that is not lime-cooked. The ground grain sours for half a day, then makers strain it and boil it until thick.
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
Elevated risk
Idli batter
Rice and black gram are soaked separately, ground, salted and fermented into a thick batter for idli. The batter is portioned into moulds and steamed into soft savoury cakes.
Elevated risk
Teff injera, 24-hour home method
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.
Sourdough starter with a whole-wheat first feed
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.
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.
Puba (carimã, Brazilian fermented cassava pulp)
A documentary account of puba (carimã), a Brazilian fermented cassava pulp. It records one 1998 study batch and reported uses; it is not a household recipe or a validated cassava-safety method.
Sourdough panettone, home batch
A tall Lombard Christmas bread enriched with butter, yolks and candied citrus, raised first with refreshed sourdough and then proofed in a paper mould.
Overnight sourdough pancakes
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.
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.
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.
Elevated risk
Belizean fry jacks (CIA course version)
A Belizean fried breakfast bread made from baking-powder dough with evaporated milk, shaped into rounds and fried until golden.
Mieliepap
South Africa's maize-meal porridge, which the same white meal turns into a soft breakfast pap, a firm sliceable mound or the separate moist granules of phuthu depending only on water and handling.
High risk
Scotch barm
Scotch barm is a Scottish bakery ferment grown in a malt-and-scalded-flour medium and renewed with mature barm from the last batch to leaven successive bread sponges.
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.
Rice and urad idli
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.
Elevated risk
Ben-saalga
A fermented pearl-millet gruel documented in Ouagadougou, Burkina Faso. Whole grain is soaked, wet-milled and sieved; the settled paste ferments again before it is cooked with its liquid.
Elevated risk
Fermented fuba (Umbundu maize flour)
Fermented fuba is an Umbundu maize-flour preparation made by lactic fermentation of dehulled, degermed kernels before milling, sun-drying and sieving.
Zopf / Züpfe
Zopf, also called Züpfe, is an enriched Swiss yeast loaf with butter and milk, shaped as a two-strand braid and brushed with egg before baking.
Wheat-flour tortillas
A soft wheat-flour tortilla made with baking powder and a fat, rolled and cooked dry on a hot griddle. The King Arthur version is contemporary and distinct from nixtamalized maize tortillas.
Teff injera, starter and tempered batter
Teff injera made from a three-day teff starter, a three-day main dough fermented under water, and a cooked tempering of part of the batter before griddling.
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.
Simit
This Turkish street-food bread is shaped from twisted yeast dough into rings, dipped in a diluted molasses sauce and sesame, then baked. This home recipe makes seven rings and includes a clear sesame-allergen warning.
Sangak (yeast gravel-tray home method)
A long, irregular Persian bread baked on a tray of gravel-like stones in a hot oven. This home method uses dried yeast and a mix of wholemeal and bread flour, with an overnight rest.
Ragi idli batter
An idli batter made from whole ragi (finger millet) and urad with idli rava, each soaked and ground separately, combined, salted and left to ferment overnight.
High risk
Pozol
Pozol is lime-cooked maize ground to dough, shaped into balls, wrapped in banana leaves and fermented for days, then stirred into water as a sour drink in southeastern Mexico.
Multigrain millet idli batter
A multigrain idli batter from a stored blend of sorghum, millets, rice and black gram, with fenugreek kept apart, taken out by the glass and fermented warm.
Millet-flour mantou
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.
Gurasa (Northern Sudanese fermented wheat griddle bread)
A northern Sudanese wholemeal wheat batter bread, rested with instant yeast and poured in thick rounds onto a lightly oiled pan or saaj.
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.
Wewish (Cahuilla acorn mush)
Wewish is a Cahuilla preparation of finely ground, leached acorn meal cooked with water into a thick mush that can also be cooled and sliced.
Vollkornbrot (whole-rye loaf)
A dense whole-rye loaf with a sourdough preferment, soaked rye chops and sunflower seeds. It bakes in a long loaf pan and rests for 24–48 hours before slicing.
Vietnamese bánh mì bread
Six light baguettes with a thin crust and airy crumb, made from a Vietnamese home formula with bread flour, yeast, egg and butter.
Vermont-style rye levain bread
Jeffrey Hamelman's Vermont sourdough builds a liquid wheat levain before adding a modest measure of rye flour blend. The dough is folded, shaped and baked as two crusty loaves with a tender, open crumb.
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.
Uyghur sesame-onion nan (home-oven formula)
Two round Uyghur sesame-onion flatbreads, made with a yogurt-enriched yeast dough and baked on a preheated stone.
Uruguayan tortas fritas (leavened, fried rounds)
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
Elevated risk
Tocosh
Peruvian Andean fermented potato: tubers held in water-fed earthen wells for a long lactic fermentation, giving an acidic food that can be dried and ground into flour for storage.
Tin-steamed dombolo (South African steamed bread)
This tin-steamed South African dombolo uses yeast dough with bread flour and olive oil. It rises twice, steams for about an hour, and is checked with a clean skewer.
Tennis rolls
Guyanese tennis rolls are small, round, sweet yeasted breads flavoured with lemon and vanilla. They are often split and eaten with cheddar; this recipe is separate from Guyanese plait bread.
Taboon bread (Palestinian home method)
This Palestinian taboon method makes six small wheat flatbreads with a sticky yeast dough, fingertip dimples and a very hot domestic oven surface.
Surinamese puntjes
Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.
Sulppang (makgeolli bread)
A soft Korean steamed wheat bread leavened with dry yeast and raw makgeolli, with apple pieces and fresh beans folded through the surface.
Sticky-rice baguette for khao jee pâté (Saeng's Kitchen version)
This four-baguette sticky-rice dough is the bread component of Saeng Douangdara’s khao jee pâté recipe. She presents the sticky-rice addition as her own variation; it is not a universal or traditional Lao baguette formula.
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.
Birote salado estilo Guadalajara (Cardamomo home method)
A measured, commercial-yeast home method for Guadalajara-style birote salado, with a six-hour preferment, shaped rolls and a two-temperature steam bake. This formula contains no egg.
Salinātā rudzu rupjmaize
Latvian naturally leavened rye bread made with a hot-water scald of part of the flour, unfermented rye malt and caraway; shaped as long loaves and hearth-baked.
Rustic Italian Ciabatta (King Arthur two-loaf method)
A wet, yeast-raised ciabatta made with an overnight biga, folded dough and two long proofs, then baked as two loaves at staged oven temperatures.
Ruisleipä (Finnish sourdough rye bread)
A Finnish rye sourdough shaped here as two flat ring loaves, made from rye flour, water, salt and an established rye leaven.
Rugbrød
This Danish sourdough loaf combines wheat flour and kernels with rye flour and cracked rye, then rises in three tins before a long, low finishing bake.
Risotto
A northern Italian rice dish cooked by gradual additions of hot stock, then finished off the heat with butter and cheese for a loose, creamy sauce around distinct, tender grains.