CIU Gastronomy and Culinary Arts Department held a discussion about sourdough breads

Chef Hakan Doğan, who was awarded the best book award in the bread category at “The Gourmand World Cookbook Awards”, came together with the students of the Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management at Cyprus International University (CIU).

The event that was held online due to the Covid-19 epidemic, was moderated by Kardelen Üntaç, an academic at CIU School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts, while Expert Chef Doğan gave information to the students in relation to "Sourdough Bread".

Noting that bread does not have any fixed formula or recipe, Doğan stated that it is very difficult to make bread in countries with hot and humid weather, like Cyprus. Reminding that geography is very important in this respect, Hakan Doğan went on to say, "If we consider the Black Sea Region, it is unfavorable for wheat cultivation. There is too much moisture and too much rain. The soil is very steep and planting areas cannot be formed. Only corn is planted there. Therefore, they have consumed corn bread for many years”.

Noting that consumers are especially interested in sourdough breads, Doğan stated that the production of sourdough bread varies according to the climatic characteristics of the location where it is produced, can differ even in accordance to the psychology of the person kneading the bread, and is a very demanding occupation.

Emphasizing that sour yeast is obtained with the first rainwater in Cyprus, Hakan Doğan elaborated, “As well as this, sour yeast can be developed from onion, pinecone, rainwater, beer etc. Sour yeast is a living and constantly growing bacteria. It is called sour yeast because it contains alcohol yeast, vinegar and milk acid bacteria and its taste is sour”.