One of the main players of the Turkish bakery industry, Kerem Çetin, Director for Lesaffre Turkey’s Baking Center and Innovation Director, made a statement about the significance of sourdough bread.
Bread, which has always had an important place in Turkish culture, was made unleavened and lavash in order to last longer in the nomadic period, but with the transition to a settled life, it gave place to many different delicious varieties.
Bread, which has been on our tables for thousands of years and accompanies our meals with dozens of varieties, has started to enter both nutrition trends and diet lists with its healthy varieties, although it is a food that is tried to be kept at a distance at the call of nutritionists.
Drawing attention to the significance of bread in Turkish culture, Kerem Çetin, Director for Lesaffre Turkey’s Baking Center and Innovation Director, talked about the benefits of sourdough bread, which is an old yeast. Çetin stated that the bread prepared with sourdough, which is a traditional leavening method, is very rich in protein and vitamins and continued as follows: “Since sourdough bread has a lower glycemic index than ordinary bread, it prevents sudden increases in blood sugar. The normal course of blood sugar and insulin levels helps to eliminate the feeling of hunger that is often felt.
Kerem Çetin stated that with Yuva Sour Bread Yeast, gut-friendly sourdough bread can now be easily made at home.