Mamak Kutludukun Sourdough Bread Description and Distinctive Features of the Product: Mamak Kutludüğün Sourdough Bread is a bread with a firm outer crust and a soft interior, specific to the designated geographical boundary. It is commonly known among the locals as Mamak Kutludüğün Sourdough Bread, especially when produced in the bakeries of Kutludüğün neighborhood in the Mamak district. Mamak Kutludüğün Sourdough Bread is associated with the specified geographical boundary. Mamak Kutludüğün Sourdough Bread is primarily made using bread flour, whole wheat flour, water, salt, sourdough, and dry yeast.Produced in stone ovens since its inception, Mamak Kutludüğün Sourdough Bread has been able to preserve its unique production method to the present day. The use of sourdough, baking in stone-floored ovens, fermentation process, baking time, and the components used in production are among the distinctive features of this bread. The use of both sourdough and dry yeast contributes positively to the flavor, texture, and volume of the produced bread. Production Method: Throughout all stages from the production of Mamak Kutludüğün Sourdough Bread to reaching the consumer, minimum technical and hygienic standards are adhered to.Component List and Average Quantities to be Used (for the production of 35 loaves of bread): - 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 (m/m) (dry matter) should not exceed 1.5%) - 16 liters of water Preparation of Sourdough: Approximately 3 liters of water, 1 kg of barley, or 1 kg of chickpeas are placed, and it is left in water for about 8 hours. Then, approximately 3 kg of wheat flour and 1 teaspoon of salt are added to this water and mixed. This mixture is left for an average of 3 days to obtain sourdough. Sourdough can be prepared by bakers in this way or can be used as sourdough in the reserved dough from the previous production. Preparation of Dry Yeast: Dry yeast is dissolved in enough lukewarm water to make it ready for use. Dissolving in water ensures that the structure of dry yeast is not compromised.