Turkey · Black Sea
Trabzon Ekşi Mayalı Ekmek
Also known as Trabzon sourdough
A naturally leavened Black Sea loaf built on a wild culture kept alive for generations in Trabzon households and given a long ferment for a pronounced sour edge.
Method
Wild Fermentation
Hydration
72%
water to flour
Glycemic index
58
Medium GI
Energy
255 kcal
per 100 g
Sensory profile
- sourness
- 7
- sweetness
- 1
- crispiness
- 5
- chewiness
- 7
- aroma
- 7
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 255 kcal |
|---|---|
| Protein | 8.8 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 3 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Thick chewy crust
- Dense tangy crumb
Typical ingredients
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.