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Sourdoughs, batters, porridges and steamed breads soured by lactic bacteria and yeasts.
109 entries listed here, page 2 of 2.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called अनरसा, अनारसे, anarase, anarshe.
Anarsa is a fried festival sweet of rice flour and jaggery, coated with poppy seeds. The rice is soaked for about three days with the water changed daily, dried, ground and mixed with jaggery into a dough that rests for a day or two before frying. Whether it is truly fermented is unclear, and no microbial study of anarsa was found.
Safety: No safety limits specific to anarsa were found. Discard anarsa that darkens to black or grows mould in storage.
Also called bibingka, bibingka galapong.
Glutinous rice is soaked overnight in clay jars with palm toddy (tuba) or a starter (bubod), which starts a light fermentation, and is then stone-ground into a batter called galapong. With coconut milk and eggs the batter is baked in a banana-leaf-lined clay pan with coals above and below.
Also called birote salado, birote, birrote, pan de birote.
Birote salado is the salty, crusty roll of Guadalajara, shaped like a baguette and used above all for tortas ahogadas. Its dough is fermented, and one birote sourdough held in the Puratos Sourdough Library is made with eggs, lime and beer.
A wheat sourdough starter that the Griffith family says it has kept since 1847, when Carl Griffith's great-grandmother is said to have carried it west on the Oregon Trail. Carl gave it away to anyone who asked, and volunteers now mail it as dried flakes that the receiver revives with flour and water.
Safety: The keepers suggest a water temperature that feels neither warm nor cold on the wrist, and filtered water if tap water is heavily chlorinated.
Also called Detmolder Dreistufenführung, Detmolder Dreistufensauer, Detmold method, three-stage sour.
A ripe rye sourdough is built up in three stages before it goes into the bread dough. Each stage has its own firmness, temperature and time, set to favour yeasts first, then acid and aroma, then a short warm finish. The whole sour ripens in about a day.
Safety: Rye is the cereal most affected by ergot, and the BfR says rye flour, wholemeal rye bread, rye bread and rolls can carry raised ergot alkaloid levels depending on the harvest. For children aged six months to six years, it judged from German monitoring data for 2013 to 2021 that acute health effects are possible with a medium likelihood, especially from rye products. Pistor's guide values for a ripe full sour are pH 3.8–4.0, which is a quality guide and not a safety limit.
Also called عيش شمسي, aish shamsi, al-shamsi bread, solar bread, sun bread.
Wheat flour is mixed with a leaven of yeasty dough, water and salt, and the dough is cut into rounds that rise in the sun on bran-dusted boards. The risen rounds are marked with a wooden splint and baked briefly in a hot oven into thick, round loaves.
Rice and skinned black gram are soaked, ground and left to ferment, as for idli. The batter is spread on a fresh turmeric leaf, filled with coconut and jaggery, folded and steamed. One recipe gives 5 to 6 hours for the fermenting; no study has measured it.
Also called ftira, ftajjar (plural), il-ftira Maltija, Maltese ftira.
Ftira is a ring-shaped, semi-flat Maltese sourdough bread made from flour, water and salt, the same ingredients as a normal Maltese loaf. Skilled bakers shape it by hand, pressing the air out and pinching a hole in the middle, and it bakes in about 20 minutes at double the temperature of the traditional loaf. It is eaten with fillings such as tomato, tuna, capers and olives.
Also called Hermann, Hermann-Teig, Hermannkuchen, Glückskuchen, Herman cake.
A very wet starter of flour, sugar, water and a little dry yeast is stirred daily for ten days and fed twice with flour, sugar and milk. On day 10 it is divided into portions; one is baked into a sweet cake, one is kept to start again, and the rest are given to friends with the instructions.
Safety: University extension advice calls raw milk unsafe and says to discard a starter that smells bad or shows orange or red spots or slime. Milk and eggs can support the growth of disease-causing bacteria, so a starter of water, flour, sugar and yeast is a safer choice than one with milk and wild yeast. After the first two or three days at room temperature, NDSU says most food safety experts advise keeping the batter refrigerated, and the US Amish recipe's ten days on the counter does not follow that. NDSU also says outbreaks have not been directly linked to modern friendship starters, but it still advises these precautions.
Also called ထမင်းချဉ်, htamin jin, htamin gyin, sour rice.
Htamin chin, "sour rice", is a Shan dish of rice kneaded with boiled fish or meat and tomato and shaped into balls. Ishige recorded a Shan version eaten two to three hours after mixing, with the sourness coming from the tomato. It is a boundary entry; a fermented-rice version is mentioned only in secondary sources.
Safety: The Shan version is eaten within a few hours of mixing cooked fish or meat with rice.
Also called jamin-bang.
FAO lists jamin-bang as a Brazilian bread made from maize that is fermented for three to six days and then cooked as a cake. No other description of the process was found.
Also called Joutsenon rieska, joutsenolainen rieska, Joutseno rieska.
Joutsenon rieska is a thick, leavened barley and wheat flatbread from Joutseno in South Karelia. In most of Finland rieska is an unleavened flatbread, but in the south-east it is a thick leavened bread of barley and wheat flour, water and buttermilk; Finnish Wikipedia calls the Joutseno bread a sour bread (hapanleipä).
Safety: The bread is baked.
Also called kānga pirau, kānga kōpiro, kānga wai, rotten corn, kanga kopiro, water corn.
Kānga pirau is Māori fermented corn. Whole maize cobs in woven baskets are left in a running stream for up to six weeks, until the kernels have settled to the bottom of the basket; the corn is then mashed and often eaten with cream and sugar. The ferment has a pungent aroma.
Safety: A HACCP-based study of traditional Māori food preparation judged kānga kōpiro likely to produce a safe food because it undergoes an acid fermentation. Modern versions ferment the cobs in containers of water.
Also called ເຂົ້າປຸ້ນ, khao pun, khaw poon, khao poun.
Rice is soaked until it sours, ground and left to stand as wet flour, then forced through a perforated mould into boiling water as fresh noodles. It is the Lao member of the fermented rice noodle family; no study has yet measured its fermentation.
Safety: In Thai khanom jeen, a related noodle, noodles kept at pH around 4 or lower did not liquefy, while noodles raised to pH 6 or above were digested by starch-degrading bacteria, so fresh noodles are best kept acidic and eaten within a few days.
Also called كشك صعيدي, Egyptian kishk, Seidi kishk.
Kishk sa'idi is a dried sour food of Upper Egypt made from boiled wheat and soured milk. Wheat is boiled soft, dried, ground and sieved; milk soured in earthenware is mixed in to make a paste (hamma) that ferments for about a day, is thinned with more soured milk, ferments again and is rolled into small balls and sun-dried.
Safety: In a 2022 laboratory study of wheat and quinoa kishk made with heated laban rayeb, the authors saw no spoilage or pathogenic microbes over 3 months at room temperature and credit the acidity and low water activity. Their counts covered total bacteria, lactic bacteria, coliforms, yeasts and moulds, with no test for a named pathogen. That recipe was not kishk sa'idi, and it heated the milk first.
Also called kue apem, apem, apem panggang (baked apem).
Kue apem is a soft Indonesian cake of rice flour, coconut milk and sugar, leavened with tape (fermented cassava) and yeast. The batter is left to rise briefly, then baked in a small round apem mould.
Safety: The cakes in the cited studies are baked, which cooks the batter through.
Also called كشك.
Kushuk is the Iraqi name for a dried mixture of fermented milk and wheat, the same family as kishk, tarhana and trahanas. No source found describes how it is made in Iraq, so this entry only records the name.
Also called kyselo, krkonošské kyselo.
Kyselo is a sour soup from the Krkonoše mountains made with bread sourdough (kvásek). The sourdough is thinned with lukewarm water and left for several hours or overnight to sour further, then simmered into a broth of mushrooms, caraway and potatoes, finished with fried onion and served with eggs.
Safety: The sour liquid is simmered in the soup. In one recipe raw eggs are stirred into the fried onion so that they stay partly raw, then stirred into the soup and boiled only briefly (Novinky). The CzechTourism recipe serves runny scrambled or poached eggs. The FDA says to cook eggs until both yolk and white are firm, and that scrambled eggs should not be runny, to prevent illness from bacteria.
Also called llymru, sucan, uwd sucan, Welsh flummery, sucan blawd.
Llymru is a Welsh oatmeal jelly. Oatmeal is steeped in cold water with a little buttermilk for three or four days until it sours, then strained, and the sour liquid is boiled hard until it thickens and is poured into a wet dish to set.
Safety: The sour liquid is boiled before eating.
Also called ଚକୁଳି ପିଠା, ଏଣ୍ଡୁରି ପିଠା, chakuli, enduri, haladi patra pitha.
Rice and dehulled black gram are soaked, ground into a batter and left to ferment. The batter is either poured thin on a hot griddle as chakuli pitha, or spread on turmeric leaves around a sweet coconut filling and steamed as enduri pitha.
Also called puto Calasiao, Calasiao rice cakes, Calasiao puto.
Rice is soaked, ground wet and left to ferment in old earthen jars with a little sugar, then steamed in small cups into bite-size white cakes. Local accounts say only rice, water and sugar go in, and one credits the seasoned jars for the fermentation. No study has measured the process.
Ryeso is a miso-style paste that Noma Projects makes from leftover rye bread. The bread is blended with rice koji and salt, packed into barrels and aged for at least three months while koji enzymes break it down into a dark, savoury paste.
Also called skābputra, sour porridge.
Barley groats are cooked in water, curdled milk is stirred in, and the porridge is kept warm until it turns sour. It is served with sour cream or butter, or as a side dish.
Safety: The recipe leaves the cooked porridge in a warm place until it sours. The CDC says bacteria multiply rapidly between 40 °F and 140 °F (4 °C and 60 °C), and that perishable food should not be left out for more than 2 hours.
Also called sowans, sowens, súghan, virpa (Shetland), овсяный кисель, swats (the sour liquor).
Oat husks with starch still on them, or oat flakes, are steeped in water until they sour. The liquor is strained off and left to settle; the starch that sinks is boiled with water and salt into a sour porridge or jelly, and the thin sour liquid on top (swats) is drunk.
Safety: The starch is boiled before it is eaten; the raw sour liquid (swats) is drunk uncooked.
Also called 宇和島麦みそ.
Uwajima barley miso is a paste made only from naked-barley koji and salt, with no soybeans. Ehime naked barley, of which the prefecture is Japan's largest producer, is made into koji and aged with salt by Ii Shōten of Uwajima using a method handed down from its ancestors. Because Japan's food labelling definition of miso requires soybeans, it cannot be called miso in the ingredient list.
Safety: The recipe has no soybean, which matters for soy allergy, but no source we read tests the paste for traces of soy. It is made from barley, and barley contains gluten, so it is not suitable for people with celiac disease.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
