Mamak Kutludüğ sourdough bread
Ingredients
- 23,500 gWheat flour
- 1,500 gWhole wheat flour
- 1,500 gSourdough starter
- 50 gActive dry yeast
- 400 gSalt
- 16,000 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour55%
- Water37%
- Sourdough starter 3%
- Whole wheat flour 3%
- Salt 1%
- Active dry yeast 0%
Ingredients by weight, heaviest at the bottom.
Method
Dissolve the dry yeast in a little of the lukewarm water.
Mix the flours, sourdough starter, salt and yeast mixture, then knead well until the dough no longer sticks to your hands.
Leave the dough to rise; the warmer the room, the shorter the time.
1 hDivide the risen dough into equal pieces, shape them round on a floured counter and rest them on cloths.
15 minBake the loaves in a hot oven with a stone floor until they brown and form a crust.
1 h 10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 827 (Mamak Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026