True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Sourdoughs, batters, porridges and steamed breads soured by lactic bacteria and yeasts.
109 entries listed here, page 1 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 ablo, steamed maize cake.
Small, slightly sweet, sour, spongy steamed cakes eaten with fried fish, sauce or pepper.
Also called 赤漬け, 赤ずし, けいとまま.
red, lightly fermented rice offered on lotus leaves at Obon
Also called aklui, akloui, aklui zogbon (Gen), aklui coco (Gun), akloui, aklui-coco.
Hot sour porridge with soft maize granules; a street breakfast in Cotonou.
Safety: Granules are boiled; the acid dough limits pathogens. In northern Benin, aklui dry matter was 27.03 g/100 g, all eight porridges had pH below 5 (JFQ2024).
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; one study says the daily water change is meant to hold fermentation back, 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 αρκατένα, αρκάτης (the foam), arkatenos, arkatis starter.
Dense, aromatic, slightly cheesy-flavoured bread and rusks; August is the traditional arkatena season in Paphos villages.
Safety: Chickpea starters can carry Clostridium perfringens (see chickpea-leavened-bread correction).
Also called bibingka, bibingka galapong, bibingkang galapong.
Rice is soaked overnight in clay jars with palm toddy (tuba) or a dry rice starter (bubod), which starts a light fermentation, and is then stone-ground into a batter called galapong. With coconut milk, sugar and eggs the batter is baked in a banana-leaf-lined clay pan with coals above and below.
Also called birote salado.
crusty sour roll
Also called 餅酵, Northern Wei sour leaven.
raised bread dough
Gluten-free bread improved by bacterial levan made in the sourdough.
Robust, quick-rising heritage starter.
Safety: Keepers hold no other starter at home to avoid cross-contamination.
Also called 常德米粉, 鲜湿米粉, 发酵米粉, Hunan fermented rice noodles.
White, translucent, elastic, chewy round noodles.
Safety: Bacillus cereus from raw rice is the key poisoning risk in fresh-wet rice noodles (Chinese studies).
Also called 酸浆米线, 发酵米线, 桂林米粉, 米粉, sour-pulp rice noodles, fermented mixian.
elastic, slightly sour rice noodles
Also called عيش شمسي, aish shamsi, al-shamsi bread, solar bread, sun bread.
Wheat flour is mixed with a leaven of old 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 mud or brick oven into thick, round loaves.
Safety: No study has measured eish shamsi's fermentation or safety. It is a baked bread eaten fresh.
fermented rice–urad batter steamed in turmeric leaves (typical); cereal file
Also called ರಾಗಿ ದೋಸೆ, kezhvaragu dosai, ragi dosa (fermented form).
Brown, slightly sour millet dosa.
Also called pain au levain, levain chef, levain tout point, French levain bread, pain de campagne au levain.
bread legally "au levain" only if pH ≤ 4.3 and acetic acid > 900 ppm
Light bread leavened with beer yeast.
Wheat-based bread or sweet goods with near-zero immunogenic gluten.
Safety: Clinical research product, not a household ferment.
Also called gowé, gowe.
sweet-sour drink base and porridge
Also called भटूरू, सिड्डू, चिल्ड़ा, bhatooru, sidu, chilra.
leavened breads, steamed buns and pancakes
Also called ထမင်းချဉ်, htamin jin, htamin gyin, sour rice.
rice balls eaten with garlic oil and chilli
Also called حسوة, ابري, حلو مر, hulu-mur (abreh red variant).
dough food (hussuwa) / sour flake drink (abreh)
Also called இட்லி, ಇಡ್ಲಿ, दोसा, iddalige (920 CE), iḍḍarikā (Sanskrit, 1130 CE).
steamed cakes or crepes
Safety: acidity protects batter (typical)
Also called jamin-bang.
Sour maize cake-bread.
Also called Joutsenon rieska, joutsenolainen rieska, Joutseno rieska.
Thick barley-wheat leavened flatbread, unlike the unleavened rieska of most of Finland.
Also called kānga pirau, kānga wai, kānga kōpiro, rotten corn, kanga kopiro, kanga wai.
Pungent, soft fermented corn porridge or pudding.
Safety: Rivers polluted today make the stream method unsafe in places, hence drums with clean water. Whyte et al. 2001: acid fermentation makes the process likely safe.
Also called khambir, khambir roti.
Thick, round, slightly sour wheat bread eaten with butter tea.
Safety: Aqueous extracts inhibited enteropathogens; antioxidant activity 46-67% (Hor 2019).
Also called ເຂົ້າປຸ້ນ, khao pun, khaw poon, khao poun, Lao rice vermicelli.
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: No safety study covers khao poon. In Thai khanom jeen, 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, kishk, keshk, kechek, kishk powder, wet kishk (kishk akhdar).
Off-white sour powder cooked into kishk soup with onion and qawarma, or spread on flatbread.
Safety: No coliforms or Salmonella found, but S. aureus is common. Hot-air drying at 50 °C for 8 h kept the powder's structure (alternative to sun-drying).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
