`durum-wheat` Related Article Results

Alaşehir bread is a traditional variety of bread produced in the district of Alaşehir, Manisa Province, using conventional methods, sourdough fermentation, and stone oven baking. It is prepared using durum wheat flour (Triticum durum), salt, water, and a sourdough starter made from grape juice. The dough is shaped into baton forms weighing 700–900 grams or round loaves weighing 1300–1400 grams. The round loaves have a diameter of 27–30 centimeters and are scored in the center. A mixture of flour