Cereals and bread

Sourdoughs, batters, porridges and steamed breads soured by lactic bacteria and yeasts.

109 entries listed here, page 1 of 2.

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Ferment	Region	Main step	Temperature	Salt	pH
Ablo (steamed fermented maize or rice bread)	Southern Benin, eaten across Benin and in Togo, Nigeria, Côte d'Ivoire and Ghana	4–7 h			4.3–4.5
Aceda / aseeda (Sudanese stiff fermented sorghum porridge)	Sudan	10 min
Akazuke / akazushi (keitomama)	Akita Prefecture, Japan	2–7 days
Aklui (granulated fermented maize porridge)	Benin	24 h – 3 days	28–32 °C		up to 5
Appam / hoppers (toddy-leavened rice pancake)	Kerala, Tamil Nadu, Sri Lanka	3–5 h	28–30 °C	2 %	7 → 5.9
Arkatena (Cypriot chickpea-leavened bread and rusks)	Cyprus
Arroz requemado (Ecuadorian fermented rice)	Ecuador	6–15 days
Bai tang gao and fa gao (Chinese fermented steamed rice cakes)	Foshan for bai tang gao, Longyou for a fermented rice cake, Hakka regions, Singapore, Thailand, Mauritius, Réunion	8 h	32 °C
Bánh bò	Vietnam	2–3 days			3.9–4.5
Banku	Ghana	2–5 days
Ben-saalga (and ben-kida)	Burkina Faso	7 h			4
Borș (fermented bran liquid)	Romania	2–3 days	14–15 °C		3.4–3.8
Bread leaven from sour liquid (《食經》作餅酵法)	China
Broa de milho (Portuguese maize sourdough bread)	Portugal	24 h		1.8 %	4.1
Buckwheat sourdough with acetic acid bacteria (molasses-sweetened)	Germany	24 h – 2 days
Changde fresh-wet fermented rice noodles (Hunan)	China	27 h – 3 days	35 °C		4
Chickpea-leavened bread (eftazymo, arkatena, nohut ekmeği)	Greece and Cyprus	18 h	at least 37 °C		5.4
Chinese fermented rice noodles (Hunan and Guizhou)	China	27–36 h	35–37 °C		4
Curd- or khamir-leavened breads (bhatura, kulcha, naan, khamiri roti)	Pakistan and India	4 h		1 %
Dhokla	Gujarat, India	18–20 h	16–23 °C	0.8 %
Dosa	South India and Sri Lanka
Finger-millet and horse-gram dosa	India	16 h			6.6 → 4.2
French pain au levain	France	3.6 h			up to 4.3
Fura (spiced millet dumpling)	West Africa	12–18 h			5.6–6.4 → 3.7
Gaulish and Iberian beer-froth leaven	Gaul and Hispania
Gluten-degraded wheat sourdough (2010s clinical product)	Italy	3 days	37 °C
Gowé	Benin	24 h
Hausa koko (spiced fermented millet porridge)	Ghana	12–24 h			3.5–4
Himachal fermented wheat breads (bhatooru, siddu, chilra, marchu)	Himachal Pradesh, India	10 h	25 °C		5.9 → 4.18
Ħobż tal-Malti (Maltese bread)	Malta and Gozo	3 h
Hussuwa and abreh (Sudan)	Sudan	4–5 days			up to 4
Idli	South India and Sri Lanka	12–14 h	20–30 °C	2 %	5.9–6.3 → 4.2
Idli / dosa batter — the urad (black gram) fermentation role	South India, Sri Lanka	12–15 h	28–32 °C	0.9–2 %	6.3 → 4.5
Injera	Ethiopia and Eritrea	24 h – 3 days	17–25 °C		3.5
Jalebi (fermented-batter version)	South Asia, Iran, Arab countries, Central Asia, Africa	0 min – 24 h			3.5–5.3
Jeungpyeon (makgeolli-leavened rice cake)	Korea	4 days			4.1–4.8
Kenkey (Ga and Fante)	Ghana	24 h – 3 days			3.8–4.2
Khambir (Ladakhi leavened bread)	India	6–7 h
Khanom chin (Thai fermented rice noodles)	Thailand	at least 3 days		2 %	3.7
Khanom tan (toddy-palm fruit cake)	Thailand	12 h			5.8 → 5.17
Kishk (Lebanese)	Lebanon	2.7–7 days	35 °C	1–4.5 %	3.6–4.1
Kisra	Sudan	12–24 h	30 °C		6 → 3.95
Lahoh / canjeero / laxoox	Somalia, Somaliland, Djibouti and Ethiopia's Somali State	9.5–24 h
Latvian scalded rye bread (rupjmaize)	Latvia	12 h – 2 days	28–32 °C		6.4 → 3.59
Lievito madre / pasta madre (Italian sourdough)	Italy	18 h	20–22 °C		5.3–5.4
Mantou with laomian (old-dough) starter	Northern China	8 h	30 °C		4.5–6.2
Masa / waina (Nigerian fermented rice, millet, sorghum or maize cakes)	Northern Nigeria	24 h	26–30 °C		6 → 3.95
Mawè	Benin, Togo	24 h – 3 days	28–32 °C		3.8–4.2
Mutchayan (fermented cereal paste with baobab pulp)	Northern Benin	at least 24 h	24–31 °C		4.2
Mutwiwa (Zimbabwean fermented maize meal and sour porridge)	Zimbabwe	3 days
Nasha (Sudanese fermented sorghum infant porridge)	Sudan
Nohut mayalı ekmek (Turkish chickpea-leavened bread)	Turkey	16–18 h	37–40 °C
Num banhchok (Cambodian fermented rice noodles)	Cambodia	2–4 h			3.8–4.4
Ogi (akamu, eko, agidi)	West Africa	24 h – 3 days	25–29 °C		5.8 → 3.74
Pane di Altamura DOP	Italy	at least 1.5 h		2 %
Panettone	Italy	18 h	20–22 °C		3.8–3.9
Panis Picenus (Picenum soaked-alica bread)	Roman Italy	9 days
Panta bhat / pakhala / poita bhat (fermented cooked rice in water)	Bangladesh and India	12 h	30 °C
Pazhaya sadam (Tamil Nadu overnight rice)	India	12 h	30 °C		7.3 → 4.86
Poita bhat (Assamese fermented rice)	India	12–16 h			6.8 → 5.39
Poto poto	Republic of the Congo	21 h	23 °C		6.4 → 3.5
Puto (fermented galapong)	Philippines	24 h	20–25 °C
Quinoa (and pseudocereal) sourdough	Research ferment	8–10 days	30 °C		6.5 → 4
Rabadi / raabadi (millet and buttermilk ferment)	North-western India	16 h
Rēwena parāoa (Māori potato-starter sourdough)	Aotearoa New Zealand	24 h – 3 days
Sagagnèga (fermented cereal porridge)	Northern Benin				up to 5
Sakadane (sake-starter) bread	Japan	24 h – 3 days	25 °C		3.6
Sakamanjū (sake-starter steamed bun)	Japan	2–6 days	25 °C
Salinātā rudzu rupjmaize (Latvian scalded rye bread, TSG)	Latvia	12–24 h	63–68 °C → 28 °C
Salt-rising bread	USA	9–11 h	38–46 °C
San Francisco sourdough French bread	USA	8 h	24–27 °C
Scalded-rye sourdough breads (Borodinsky and Baltic rye breads)	Russia, Belarus, Latvia and the other Baltic countries	22 h	30–55 °C		4.1
Sel roti	Nepal, Darjeeling and Sikkim	1–9 h	30 °C
Sourdough flatbreads of the Middle East and Caucasus (family)	Iran, Armenia, Azerbaijan, Turkey	5 days			3.9
Sourdough starter (spontaneous wheat or rye)	Worldwide	5–7 days	21–28 °C		3.3–3.4
Tarhana (Turkish)	Turkey	24 h – 7 days	30–40 °C	0.6–9 %	4.3–4.8
Tarkhineh (Kurdish and western Iranian)	Western Iran	7–8 days		2 %	4.9
Ting and bogobe (Botswana sorghum)	Botswana and South Africa	24 h – 3 days			3.5–4
Trahanas (Greek and Cypriot sour trahana)	Greece and Cyprus	at least 8 days			6.7 → 3.8
Uji (sour porridge)	Kenya	24 h – 2 days	25–35 °C

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