Craft homemade sourdough, injera, dosa, yeasted breads, and more, and, while your at it, try your hand at some healthy, fermented variations on old favorites like pancakes and oatmeal!

Rejuvelac Recipe

By Yvonne Hölzl-Singh

Make your own fermented liquid from various grains and pseudograins, which forms the basis for many vegan cheese dishes.

Sourdough Yarns

By Gail L. Jenner

Learn about the ‘cultural’ uses of sourdough in pioneer America through these four tall tales.

Banku (Stirred Fermented Corn Dough) Recipe

By Fran Osseo-Asare & Barbara Baëta

Banku pairs beautifully with grilled fish or eggplant and okra stews.

Fermented Corn Dough Recipe

By Fran Osseo-Asare & Barbara Baëta

Typically made with white cornmeal in Ghana, this traditional corn ferment is versatile.


Ga Kenkey (Steamed Fermented Corn Dough) Recipe

Recipe and photo by Fran Osseo-Asare and Barbara Baëta

Make this popular ferment from Ghana, which is similar to polenta and steamed in corn husks.

Beghrir Pancake Recipe

By John Gregory Smith

Learn to cook these delectable muffin-like crepes, best served simply with honey and butter, known as Beghrir.

Dosas & Idlis Recipe

By Sandor Ellix Katz

Serve up this tasty South Indian ferment of lentils and rice!

Raw Flax Crackers Recipe

By Sandor Ellix Katz

Customize your raw, dehydrated flax seed crackers with a variety of soaking liquids, including kimchi brine.

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