Fermentation Techniques Workshop Held at IGU as Part of the Bakery Products Course

At the event, which hosted Chef Süleyman Sipahi, a distinguished expert in the field, comprehensive information was shared on fermentation processes in bread production and sourdough culture.

Prior to the event, special refreshments for the guests were prepared by students of the Department of Gastronomy and Culinary Arts together with Lecturer Didar Başgöze. In the opening segment of the workshop, Chef Süleyman Sipahi delivered a detailed presentation on the formation process of sourdough, proper fermentation techniques, the effects of different flour types on bread production, and traditional bread-making methods. Students had the opportunity to gain important knowledge regarding the impact of raw material quality on bread production, as well as the decisive role of the fermentation process on flavor and texture.

Following the theoretical presentation, the event proceeded to its practical segment, during which Chef Sipahi prepared his own signature recipes together with the students, demonstrating professional production techniques in an applied setting. Numerous details were shared with the students, ranging from dough preparation and fermentation stages to baking techniques and product presentation. The program also included a sourdough bread tasting session. This tasting activity, which involved evaluations of the differences in aroma, texture, and flavor among breads prepared with varying fermentation durations and flour types, contributed to the students' sensory analysis skills.

The event, which highlighted both professional knowledge sharing and the importance of applied education, was followed with great interest by the students. At the conclusion of the program, a plaque was presented to Chef Süleyman Sipahi by Assoc. Prof. Dr. Serdar Egeli, Secretary General of Istanbul Gelisim University, in recognition of his contributions.