Mamak Kutludukun Sourdough Bread Description and Distinctive Features of the Product: Mamak Kutludüğün Sourdough Bread is characterized by a crisp outer crust and a tender, soft inside, unique to its defined geographical area. It is widely recognized by locals as Mamak Kutludüğün Sourdough Bread, particularly when baked in the bakeries of the Kutludüğün neighborhood in the Mamak district. This bread holds a strong connection to its specific geographical region. Mamak Kutludüğün Sourdough Bread is mainly prepared using bread flour, whole wheat flour, water, salt, sourdough, and dry yeast. Since its origin, it has been baked in stone ovens, allowing it to maintain its traditional production techniques up to the present day. Key characteristics of this bread include the use of sourdough, baking on stone floors, the fermentation process, baking duration, and the specific ingredients involved. The combination of both sourdough and dry yeast enhances the bread’s flavor, texture, and volume. Production Method: Throughout all phases from the production of Mamak Kutludüğün Sourdough Bread to delivery to the consumer, strict technical and hygienic standards are maintained. Ingredient list and average quantities used for producing 35 loaves are as follows: 25 kg wheat flour (23.5 kg bread flour and 1.5 kg whole wheat flour) Yeast: 1500 grams sourdough and 50 grams dry yeast 400 grams salt (The salt content in the final product (dry matter) should not exceed 1.5% by mass) 16 liters water Sourdough preparation: About 3 liters of water is combined with 1 kg of barley or 1 kg of chickpeas and left to soak for approximately 8 hours. Then, around 3 kg of wheat flour and 1 teaspoon of salt are added to this mixture and stirred well. The mixture is left to ferment for about 3 days to develop the sourdough. Bakers may prepare sourdough in this traditional way or alternatively use reserved sourdough from previous dough batches. Dry yeast preparation: Dry yeast is dissolved in an adequate amount of lukewarm water to activate it. Dissolving in water helps preserve the integrity and effectiveness of the dry yeast.