Odemis Chickpea Bread Product Description and Distinguishing Features: Ödemiş Chickpea Sourdough Bread is a bread produced in the district of Ödemiş in İzmir province, using chickpea sourdough, wheat flour, salt, olive oil, and water. It weighs approximately 1.5 kg, and the height of the risen bread is 10 cm. The size of Ödemiş Chickpea Sourdough Bread is generally in the form of a 20x30 cm rectangle or a 25x25 cm square. The sourdough of Ödemiş Chickpea Sourdough Bread is prepared using chickpeas. The liquid yeast is strained through a perforated sieve with a diameter of 2 mm. During the process, chickpea particles smaller than 2 mm remain in the liquid yeast. Larger particles are added to the dough in the next stage after yeast addition. Therefore, small chickpea particles are also present in the bread. In the geographical region, this yeast is also referred to as "sweet yeast."The dough of Ödemiş Chickpea Sourdough Bread is dense, and its crust is thick. The history of Ödemiş Chickpea Sourdough Bread dates back to ancient times and holds significant importance in the culinary culture of the Ödemiş district. Its production is distinctive to the geographical region due to the addition of chickpea particles obtained during the preparation stage of the yeast. For these reasons, there is a connection between its geographical boundary and its reputation. Preparation of the Yeast: Dried chickpeas are washed with hot water and crushed using a mortar without being turned into powder. The crushed chickpeas are filled into a glass jar, and white sugar, salt, wheat flour, and water at approximately 70°C are added. The mixture is stirred with a food-safe wooden spoon. The jar is sealed, wrapped with cloths, and left at a temperature of 35-36 °C overnight for fermentation to occur. When the flour and chickpea particles settle at the bottom and the surface foams, it indicates that the fermentation is complete.The liquid yeast is strained through a sieve with a diameter of 2 mm, and the larger chickpea particles remaining on the sieve are set aside. If chickpea grains are crushed to approximately 1 mm in size, the straining process is omitted. Preparation of Ödemiş Chickpea Sourdough Bread: Wheat flour is placed in a bowl, and water at approximately 25 °C is added and kneaded. Salt and strained liquid yeast are gradually added to the dough, and the dough is kneaded. The chickpea particles remaining on the sieve are added, and the dough is kneaded until a non-sticky consistency is achieved. The dough is covered with a food-safe cloth for fermentation and left at room conditions for 2-3 hours. Portions of the fermented dough, weighing 1.6-1.8 kg, are transferred to a baking dish with dimensions of approximately 20x30 cm rectangle or 25x25 cm square, with a height of about 5 cm. Olive oil is applied on top of the bread during baking. Optionally, sesame seeds can be sprinkled on top. After approximately 30 minutes of resting in the baking dish, the dough is baked in a wood-fired oven at 200°C for 45-55 minutes. To prevent the Ödemiş Chickpea Sourdough Bread from becoming doughy, it is left to rest for about 15 minutes before being ready for consumption. Once completely cooled, it is packaged in food-safe packaging and made available for sale. Ödemiş Chickpea Sourdough Bread can be stored at room temperature for 4 days, in the refrigerator at +4°C for 10 days, and in the freezer for 6 months.