An influential figure in Turkish sourdough Mr. Hakan Doğan, the owner and artisan of the famous bakery Pasto. He has traveled throughout Turkey three times and found 85 different types of traditional sourdough. He analyzes their DNA and works to pass on Turkish sourdough onto the following generations for 500 years later.
At his own store, Pasto, he uses 12 types of sourdough to make a wide variety of bread. For example, there is a bread made from sourdough found in Gümüşane in Çiçekli that is about two centuries old.
The store also offers a wide variety of small prepared bread such as Borek and a variety of side dishes that go well with the bread. And It is also particularly popular among the Arab tourists.
Hakan Doğan continues to give lectures and seminars on bread at many kindergartens, vocational high schools, and universities and is a member of the Danedolu platform, which has been conducting research on sourdough in Europe and the Middle East since 2014. He is also the author of two books on sourdough bread and pastries that won the International Gourmet Award.
・Eksi Mayali Ekmekler Paperback - January 1, 2016
・Adim Adim Hamur Isleri Paperback - January 1, 2017
Pasto
Akpınar, Hancı Cd No:6, 16160 Osmangazi/Bursa, Turkey
Why Turkey?
1. Turkey is the world's largest bread consumer
The annual bread consumption per capita was recognized as a Guinness World Record in 2000 with 199.6 kg per capita per year.
2. Turkey is considered to be one of the birthplaces of bread.
The ancient Mesopotamian civilization gave birth to bread. Southeastern Turkey is part of that civilization.
Interpreter and English subtitle collaborator: Hane
Filming and Editing: REIYA Watanabe
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/ reiya.watanabe
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Timestamps
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0:00 Introduction
0:20 Starting making various types of Turkish bread and the background of Hakan Doğan
6:03 Talk about sourdough in Turkey
8:56 Talk about sourdough Pasto is using
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21 июл 2024
