Baker University Students in Balıkesir
In Burhaniye, Balıkesir, students of the Gastronomy and Culinary Arts Department of Burhaniye Faculty of Applied Sciences, affiliated with Balıkesir University, learned how to make sourdough village bread and yağlı pide.
Students of the Gastronomy and Culinary Arts Department of Burhaniye Faculty of Applied Sciences prepared dough at the school, then went to Dutluca village, where they lit a village oven and baked bread and yağlı pide.
Students of the Gastronomy and Culinary Arts Department, which started education in the district two years ago, learned how to make sourdough bread and yağlı pide. In the morning, the students prepared dough at a business and prepared trays of yağlı pide. Then they went to Dutluca village, located 9 kilometers from the district, where they lit the oven and baked the bread and yağlı pides they had prepared.
Dean of Burhaniye Faculty of Applied Sciences, Prof. Dr. Mehmet Oğuzhan İlban, said that they are trying to transfer the food culture of the region to the students and added: “As the Faculty of Applied Sciences, together with our students in the context of Gastronomy and Culinary Arts, we continue to strengthen our region and support Balıkesir, the city that feeds Turkey, in the field of gastronomy.”
Explaining that they met with dough for the first time, Melisa Selen Kunt said, “Today, as a class, we all met with dough. It was a very different experience for us. We learned how to make yeast from chickpeas. We saw how it is made differently in a village oven, how the fire is lit, and how the dough turns into bread. In addition to that, we also made yağlı pide, which is one of the different flavors of the Balıkesir region. It was very different and very nice for us as gastronomy students. We thank our instructors and everyone who helped us.”
Şevki Samet Yılmaz said, “Today we came with our instructors to Dutluca village, one of the important villages of our region. Here, together with the elders, we learned how to make yağlı pide and sourdough bread. We were involved in every stage. Afterwards we tasted them and they were very delicious. We will do our best to pass on the knowledge we learned here to future generations.”
