Immigrant Bread – Adana

The Immigrant Bread which the Turks who lived in the Balkans brought with them when they migrated to Anatolia is one of the most delicious states of intercultural interaction. It is one of the flavors that the immigrants who brought the bread culture which they learned from their ancestors in the Balkans and Crimea to our country.
The most important characteristic of the bread that countrywomen bake once a week or once every 3-4 days depending on their needs is that it is made from sourdough and that special care is given for its resting. The dough is kneaded by adding flour, salt and water to the sourdough from the previous bread dough and is covered and left to rest for about 1 hour. After the dough rests, it is made into 1.5 kilogram-pieces and placed on trays in lumps. The dough lumps are tightly covered again with the same method and are left to rest for about 1 more hour. They are baked in ovens which are made from bricks smeared with adobe. Materials that catch fire and go out quickly like sawdust, bush are used for the heating of the oven in order to prevent the bread from burning. The bread has a slightly sour taste to it because of its yeast. And that is because sourdough is used instead of instant yeast.
The village people continue the tradition and leave their culture for the next generation by making this delicious bread that they learned from their ancestors.