Odemis Chickpea Bread Product Description and Distinguishing Features: Ödemiş Chickpea Sourdough Bread is a traditional bread made in the Ödemiş district of İzmir province. It is prepared using a sourdough starter made from chickpeas, combined with wheat flour, salt, olive oil, and water. The bread typically weighs around 1.5 kg, and after rising, its height reaches about 10 cm. The loaf is usually shaped as a 20x30 cm rectangle or a 25x25 cm square. The sourdough used for Ödemiş Chickpea Sourdough Bread is made from chickpeas. The liquid yeast is filtered through a sieve with 2 mm holes. During this step, chickpea pieces smaller than 2 mm remain suspended in the liquid yeast, while the larger pieces are reserved to be added later to the dough after yeast incorporation. As a result, small chickpea fragments are also found in the final bread. Locally, this yeast is known as "sweet yeast." The dough of Ödemiş Chickpea Sourdough Bread is dense, and its crust is notably thick. The tradition of Ödemiş Chickpea Sourdough Bread dates back to ancient times and holds a special place in the culinary heritage of the Ödemiş district. Its unique production method, involving the addition of chickpea particles separated during yeast preparation, ties the bread closely to its geographical origin and enhances its reputation. Yeast Preparation: Dried chickpeas are first rinsed with hot water and then crushed in a mortar, taking care not to grind them into powder. The crushed chickpeas are placed in a glass jar, where white sugar, salt, wheat flour, and water heated to around 70°C are added. The mixture is then stirred thoroughly using a food-safe wooden spoon. The jar is tightly closed, wrapped with cloth, and kept at a temperature of 35-36 °C overnight to allow fermentation to take place. Fermentation is considered complete when the flour and chickpea residues settle at the bottom and the surface forms foam. The liquid yeast is then filtered through a sieve with 2 mm openings, while the larger chickpea pieces caught on the sieve are set aside. If the chickpea grains have been crushed to about 1 mm, this straining step is skipped. Preparation of Ödemiş Chickpea Sourdough Bread: Wheat flour is placed into a bowl, and water at approximately 25 °C is added before kneading begins. Salt and the strained liquid yeast are gradually incorporated into the dough, which is then kneaded thoroughly. The reserved chickpea pieces from the sieve are added, and kneading continues until the dough reaches a non-sticky texture. The dough is covered with a food-safe cloth and left to ferment at room temperature for 2-3 hours. Portions of the fermented dough, weighing between 1.6-1.8 kg, are placed into a baking tray sized roughly 20x30 cm (rectangular) or 25x25 cm (square), with a thickness of about 5 cm. During baking, olive oil is brushed on top of the bread, and optionally, sesame seeds may be sprinkled over it. After resting for about 30 minutes in the tray, the dough is baked in a wood-fired oven at 200°C for 45-55 minutes. To avoid a doughy texture, the bread is allowed to rest for approximately 15 minutes before consumption. Once completely cooled, it is packed in food-grade packaging and offered for sale. Storage: Ödemiş Chickpea Sourdough Bread can be stored at room temperature for 4 days, refrigerated at +4°C for 10 days, and frozen for up to 6 months.