Sourdough breads

Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.

Pumpernickel (; ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").

In German cuisine, ' (literally: butter bread = bread with butter) is a slice of bread topped with butter. Also known as ' in Dutch speaking countries, it is still considered or even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.

Bhatura (; also spelled bhatooru) is a puffed, deep-fried, sourdough leavened flatbread commonly served for breakfast. Originating in North Indian cuisine, it is also eaten in other regions. Similar to naan, it is made with maida flour and leavened using yogurt, which produces lactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes eaten as street food or as festival food. Paired with chickpea curry, it forms a dish called chole bhature.

Palianytsia (, ) is a type of Ukrainian hearth-baked bread, made mostly of wheat flour in a home oven. The yeast hearth bread has a semi-circle cut across the top third of the loaf.

Sourdough is a type of bread that uses fermentation by naturally occurring yeast and lactobacillus bacteria to raise (leaven) the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.

dark brown sourdough rye bread of Russian origin

Kommissbrot, formerly Kommißbrot (), (German: commissary bread) is a dark type of German bread, baked from rye and other flours, historically used for military provisions.

sourdough bread from Malta

sourdough cake

sourdough bread

Rugbrød (, ) is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than high, and long, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. Most Danes eat rugbrød every day.

type of bread or cake made from a sourdough starter

flatbread made with ground fenugreek seeds and maize

sourdough bread eaten in Egypt

Type of sourdough bread from New Zealand