{"id":1155,"date":"2021-01-12T14:32:00","date_gmt":"2021-01-12T14:32:00","guid":{"rendered":"http:\/\/yerdenizkooperatifi.org\/?p=1155"},"modified":"2021-04-05T18:43:07","modified_gmt":"2021-04-05T18:43:07","slug":"eppek-firinina-uretici-ziyareti-duzenledik","status":"publish","type":"post","link":"https:\/\/yerdenizkooperatifi.org\/index.php\/2021\/01\/12\/eppek-firinina-uretici-ziyareti-duzenledik\/","title":{"rendered":"Eppek F\u0131r\u0131n\u0131 \u00dcretici Ziyaretimiz"},"content":{"rendered":"\n

Ya\u015famyolu Kooperatifi ile birlikte YerDeniz ve G\u00f6ztepe Kooperatifleri olarak ek\u015fi mayal\u0131 ekmek \u00fcreticimizi Eppek f\u0131r\u0131n\u0131na ziyarete gittik. Eppek\u2019in kurucular\u0131ndan Burak ve Sedef \u00fcniversite mezunu ve k\u0131rsala yerle\u015fmek amac\u0131yla i\u015flerini b\u0131rak\u0131yorlar. Ba\u015fta ekmek yapal\u0131m diye yola \u00e7\u0131km\u0131yorlar, i\u015ften ayr\u0131l\u0131nca masraflar\u0131n\u0131 azaltmak, m\u00fcmk\u00fcn oldu\u011funca ihtiya\u00e7lar\u0131n\u0131 kendileri \u00fcretmek istiyorlar. Kent hayat\u0131ndan ka\u00e7\u0131p k\u0131rsala yerle\u015fmek isteyerek ba\u015flad\u0131klar\u0131 ser\u00fcven K\u0131z\u0131ltoprak\u2019taki Eppek d\u00fckkan\u0131 ile devam ediyor.<\/p>\n\n\n\n

Burak Adapazar\u0131\u2019nda bu\u011fday \u00fcreticisi Berin Ert\u00fcrk\u2019\u00fcn yan\u0131nda \u00e7al\u0131\u015fmaya ba\u015fl\u0131yor. Sedef\u2019le tan\u0131\u015f\u0131yorlar. Sedef halihaz\u0131rda kendi ekme\u011fini kendi yaparken Burak\u2019a da \u00f6\u011fretiyor ekmek yap\u0131m\u0131n\u0131. Berin Ert\u00fcrk\u2019\u00fcn bu\u011fdaylar\u0131ndan haz\u0131rlanan unla ekmek yapmaya \u00e7al\u0131\u015f\u0131yorlar ba\u015flarda kabarm\u0131yor, organik pazardan ald\u0131klar\u0131 unla yapt\u0131klar\u0131 ekmekler kabar\u0131yor. Neden oradaki ekmekler kabar\u0131yor diye organik pazardakilere unun nereden geldi\u011fini soruyorlar. \u00c7o\u011fu \u00fcretici asl\u0131nda organik dedi\u011fi \u00fcr\u00fcn\u00fcn nereden geldi\u011fini bilmiyor. Ara\u015ft\u0131rmalar\u0131 s\u0131ras\u0131nda fabrikasyon un ile ta\u015f de\u011firmen un aras\u0131ndaki fark\u0131 da \u00f6\u011freniyorlar. Fabrikasyon un \u0131s\u0131l i\u015flemden ge\u00e7ti\u011fi i\u00e7in, i\u00e7erisine \u00e7e\u015fitli katk\u0131 maddeleri konuldu\u011fu i\u00e7in daha \u00e7ok kabar\u0131yor. Do\u011fal bu\u011fday\u0131n pe\u015fine d\u00fc\u015f\u00fcyorlar bu kez. Bu\u011fday \u00fcreticisi Berin Ert\u00fcrk, Yery\u00fcz\u00fc Derne\u011fi ve Nezih Gen\u00e7ler\u2019in katk\u0131lar\u0131yla do\u011fal bu\u011fday \u00fcreten \u00fcreticilerle g\u00f6r\u00fc\u015fmeye ba\u015fl\u0131yorlar. B\u00fct\u00fcn \u00fcreticilerinin bu\u011fday\u0131n\u0131 hasattan \u00f6nce gidip yerinde g\u00f6rd\u00fcklerini belirtiyorlar. \u201cBu\u011fday \u00e7ok emek vermeden yeti\u015fen bir \u00fcr\u00fcn, g\u00fcbrelemiyorsun, \u00e7apalam\u0131yorsun, sulam\u0131yorsun, tohumu at\u0131yorsun ve \u00fcr\u00fcn veriyor,\u201d diyor Burak.<\/p>\n\n\n\n

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Ek\u015fi mayal\u0131 ekme\u011fe olan taleple birlikte ekmek \u00fcretimine ba\u015fl\u0131yorlar. Yakla\u015f\u0131k 5 sene \u00f6nce bir bir pide f\u0131r\u0131n\u0131n\u0131, daha sonra mahalli bir ekmek f\u0131r\u0131n\u0131n\u0131 kullanarak haftada 1 g\u00fcn ekmek \u00fcretip, 2 g\u00fcn i\u00e7inde da\u011f\u0131t\u0131m organizasyonunu yap\u0131yorlar. Ba\u015flang\u0131\u00e7ta 20 ekmek ile ba\u015flad\u0131klar\u0131 \u00fcretim faaliyeti 265\u2019lere \u00e7\u0131kt\u0131\u011f\u0131nda art\u0131k bir d\u00fckkan a\u00e7mak gerek diye d\u00fc\u015f\u00fcn\u00fcyorlar. 2 \u015eubat\u2019ta K\u0131z\u0131ltoprak\u2019ta yer tutup d\u00fckkan\u0131 a\u00e7\u0131yorlar. Ba\u015flang\u0131\u00e7ta, Antalya\u2019dan Akbu\u011fday, \u00c7ank\u0131r\u0131\u2019dan \u00dcveyik, \u00c7anakkale ve Bilecik\u2019ten Sar\u0131 Bu\u011fday, \u00c7anakkale\u2019den K\u0131z\u0131lca, K\u00fctahya\u2019dan Sunter, Adapazar\u0131\u2019ndan Kafkas K\u0131z\u0131l\u0131, Osmaniye\u2019den Kara K\u0131l\u00e7\u0131k bu\u011fdaylar\u0131ndan \u00fcretilen unlar\u0131 getiriyorlar.  Bir s\u00fcre ara\u015ft\u0131rd\u0131ktan sonra bu\u011fday yeti\u015ftirmek amac\u0131yla G\u00f6k\u00e7eada\u2019da \u00e7al\u0131\u015fmalar ba\u015fl\u0131yor ve art\u0131k kendi bu\u011fdaylar\u0131n\u0131 kendileri \u00fcretiyorlar. Ayr\u0131ca G\u00f6k\u00e7eada\u2019da eski bir ta\u015f de\u011firmeni onararak bu\u011fdaylar\u0131n\u0131 un haline getiriyorlar. Bu y\u0131l ekmeklerini bu bu\u011fdaylardan \u00fcretilen unla pi\u015firdiler ve dileyenler yadigar tohumlardan olan \u015eahman, K\u0131z\u0131lca ve Sar\u0131 Bursa bu\u011fdaylar\u0131n\u0131n kar\u0131\u015f\u0131m\u0131 unlara Eppek d\u00fckkan\u0131ndan ula\u015fabiliyor.<\/p>\n\n\n\n

F\u0131r\u0131nda yap\u0131lan \u00e7avdar ekme\u011finde ise K\u00fctahya\u2019dan getirilen Kara \u00c7avdar unu kullan\u0131l\u0131yor. Sadece \u00e7avdar\u0131 tek \u00e7e\u015fit unla yaparken Eppek\u2019te \u00fcretilen tam bu\u011fday ekmeklerinde \u00e7e\u015fitli unlar farkl\u0131 oranlarda kar\u0131\u015ft\u0131r\u0131larak kullan\u0131l\u0131yor. Kendilerine en \u00e7ok gl\u00fcten hakk\u0131nda sorular geldi\u011fini belirten Burak \u201cBu\u011fday\u0131n 5 ile 6 bin y\u0131l \u00f6nce bulundu\u011fu d\u00fc\u015f\u00fcn\u00fcl\u00fcyordu, G\u00f6beklitepe\u2019de de bu\u011fday bulundu. 14 bin senedir kimseyi rahats\u0131z etmeyen bu\u011fday \u015fimdi neden hasta ediyor. Be\u015feri hastal\u0131klar\u0131n \u00e7o\u011fu 80-100 y\u0131ld\u0131r var. Son 100 y\u0131ld\u0131r bu\u011fday\u0131n boyu k\u0131sals\u0131n diye yap\u0131lan \u0131slah \u00e7al\u0131\u015fmalar\u0131, kullan\u0131lan haz\u0131r mayalar, fabrikasyon un bu\u011fday i\u00e7inde yer alan gl\u00fcteni par\u00e7alam\u0131yor. E\u011fer ekmek ek\u015fi maya ile fermente edilirse gl\u00fcten par\u00e7alan\u0131yor ve ki\u015fiye g\u00f6re de\u011fi\u015fse de gl\u00fcten in-tolerans\u0131 d\u00fc\u015f\u00fck olanlar bu ekme\u011fi yiyebiliyorlar. Beyaz ekmek kesinlikle yenmemeli. \u201d diyor ve sevdi\u011fi bir s\u00f6z\u00fc ekliyor \u201cgl\u00fctenle sava\u015fmay\u0131n onu fermente edin\u2026\u201d<\/p>\n\n\n\n

Ekolojik, do\u011fal, organik gibi pek \u00e7ok kavram\u0131n kullan\u0131ld\u0131\u011f\u0131n\u0131, bunlar\u0131nda kafa kar\u0131\u015f\u0131kl\u0131\u011f\u0131na neden oldu\u011funu belirten Burak al\u0131nan \u00fcr\u00fcn\u00fcn cinsini, \u00fcreticisini tan\u0131man\u0131n \u00fcretim y\u00f6ntemleri ve do\u011fall\u0131\u011f\u0131 konusunda daha \u00e7ok veri verdi\u011fini belirtiyor. \u00dcr\u00fcn\u00fcn do\u011fal olmas\u0131 konusunda \u00fcreticilerinde sorumlulu\u011fu oldu\u011funu d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fc i\u00e7in Eppek sosyal medya hesaplar\u0131ndan her \u00fcr\u00fcn\u00fcn \u00fcreticisinin ismini \u00f6zellikle veriyor\u2026<\/p>\n\n\n\n

Ekolojik sistem bir b\u00fct\u00fcn oldu\u011fundan tek bir tarlada do\u011fal \u00fcretim yapmak tek ba\u015f\u0131na \u00fcr\u00fcn\u00fcn do\u011fal olmas\u0131 anlam\u0131na gelmiyor. \u00dcretim alan\u0131na yak\u0131n baraj sulama kanal\u0131, kuyu suyu ile sulama varsa pestisit gelebiliyor. Burak \u00f6zellikle \u00fcreticilerin \u00fcr\u00fcnlerine GDO bula\u015fmas\u0131n diye kendilerince baz\u0131 \u00f6nlemler ald\u0131\u011f\u0131n\u0131 s\u00f6yl\u00fcyor. Bunlar\u0131n en ba\u015f\u0131nda \u00fcreticiler, ziraii \u00fcretim yap\u0131lan tarlalarla aralar\u0131na do\u011fal bariyerler yap\u0131yorlar. Do\u011fal bariyer yonca ve arkas\u0131na \u00e7al\u0131l\u0131k yaparak sa\u011flanabiliyor. Bu\u011fday nispeten d\u0131\u015fardan d\u00f6llenmeyen bir \u00fcr\u00fcn ama m\u0131s\u0131r d\u0131\u015fardan d\u00f6llenmeye \u00e7ok a\u00e7\u0131k bir \u00fcr\u00fcn. M\u0131s\u0131r i\u00e7in ise \u00fcretici 1 ay ge\u00e7 ekim yap\u0131yor d\u0131\u015far\u0131dan d\u00f6llenmesin diye. Bir di\u011fer konuda bi\u00e7er d\u00f6ver haznesi i\u00e7inde bir \u00f6nceki hasattan kalan bu\u011fdaylar kalabiliyor. Bi\u00e7er d\u00f6ver haznesine dolan ilk bu\u011fdaylar\u0131 \u00fcretici alm\u0131yor taki kendi \u00fcr\u00fcn\u00fcyle doldu\u011funa emin oluncaya kadar. Emin olduktan sonra kendisine \u00e7uvallama yap\u0131yor. Sar\u0131 bu\u011fday kendisini belli etti\u011fi i\u00e7in end\u00fcstriyel \u00fcr\u00fcn sonras\u0131 hasat ediliyor. Yine ta\u015f de\u011firmende de bir \u00f6nceki \u00fcreticinin do\u011fal olmayan \u00fcr\u00fcnleri olabiliyor, bu seferde \u00fcretici  \u00f6nden 1 kg bu\u011fday at\u0131p de\u011firmen i\u00e7inde kalan \u00f6nceki bu\u011fday\u0131n \u00e7\u0131kmas\u0131n\u0131 ve kendi bu\u011fday\u0131yla dolmas\u0131n\u0131 sa\u011fl\u0131yor. Fabrikasyon de\u011firmenlerde yeni un s\u0131cak \u00e7\u0131k\u0131yor, bu\u011fday ayr\u0131 ayr\u0131 par\u00e7alan\u0131p sonradan i\u00e7ine katk\u0131 maddeleri de konularak \u00e7uvallan\u0131yor. Yeni un \u00e7ok s\u0131caksa \u00f6l\u00fc un oldu\u011funu belirtiyor Burak. Ta\u015f de\u011firmende 8 b\u00fcy\u00fck 8 k\u00fc\u00e7\u00fck \u00e7arktan ge\u00e7erek \u00f6\u011f\u00fct\u00fclen un s\u0131cak olmuyor.<\/p>\n\n\n\n

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Gelelim ekmekte kullan\u0131lan mayaya. Ek\u015fi mayan\u0131n ka\u00e7 y\u0131ll\u0131k oldu\u011fu ve nereden geldi\u011finin bir \u00f6nemi yok. Maya bulundu\u011fu ortama uyum sa\u011flayan bir canl\u0131. Ek\u015fi maya un (50 gr) ve sudan (50 gr) olu\u015fuyor ve i\u00e7erisindeki bakteriler \u015fekeri (gl\u00fcteni) par\u00e7al\u0131yor. Bu a\u015famaya otolis a\u015famas\u0131 deniliyor. Ek\u015fi mayan\u0131n ilk olu\u015fumu ortam s\u0131cakl\u0131\u011f\u0131na ba\u011fl\u0131 olarak 1 hafta s\u00fcr\u00fcyor ve oda s\u0131cakl\u0131\u011f\u0131nda b\u0131rak\u0131lan maya s\u00fcrekli un ve su ile besleniyor. D\u0131\u015far\u0131dan konulan maya fermantasyonu h\u0131zland\u0131r\u0131yor ve ekme\u011fin kabarmas\u0131n\u0131 sa\u011fl\u0131yor. Maya yaz\u0131n a\u015f\u0131r\u0131 s\u0131caklar nedeniyle 4 saatte aktifle\u015fiyor. Burak, Artun \u00dcnsal\u2019\u0131n Nimet Geldi Ekine adl\u0131 kitapta ek\u015fi mayan\u0131n ilk olarak M\u0131s\u0131r\u2019da veya Bereketli Hilal\u2019de ortaya \u00e7\u0131kt\u0131\u011f\u0131n\u0131 yazd\u0131\u011f\u0131n\u0131 s\u00f6yl\u00fcyor. Ek\u015fi mayan\u0131n 5 ila 6 bin y\u0131l \u00f6ncesinde bulundu\u011fu d\u00fc\u015f\u00fcn\u00fcl\u00fcyor. Ba\u015flarda maya s\u0131cak ta\u015flara bast\u0131r\u0131l\u0131yor ve fermente oldu\u011fu anla\u015f\u0131l\u0131nca ekmek yap\u0131m\u0131nda kullan\u0131l\u0131yor.<\/p>\n\n\n\n

Maya ile hamur yap\u0131ld\u0131ktan sonra 30 dak. kadar bekleniyor. Sonra tuz konularak 20 dak. hamur makinas\u0131nda yo\u011fruluyor. Bir 10 dak. bekledikten sonra zeytinya\u011f\u0131 ile ya\u011flanm\u0131\u015f kaplara al\u0131narak katlama yap\u0131l\u0131yor. Hamurun katlanmas\u0131 demek i\u00e7ine havan\u0131n girmesini ve fermente olmas\u0131n\u0131 sa\u011flamak demek. Katlama i\u015flemi yar\u0131m saatte bir 4 kere tekrarlan\u0131yor. Sonra hamur 700 gr olarak kesilerek (600 gr ekmek yapmak i\u00e7in bu miktarda almak gerekiyor) \u015fekil veriliyor ve k\u00fc\u00e7\u00fck kaplara al\u0131n\u0131yor. Daha sonra dolaba konulan ve so\u011fuk fermente edilen \u00fcr\u00fcnler \u00e7\u0131kar\u0131l\u0131p \u00fczerlerine \u015fekil verilip d\u0131\u015far\u0131da dinlenmeye al\u0131n\u0131yor. Dinlenen hamurlar, f\u0131r\u0131nda pi\u015firiliyor ve f\u0131r\u0131ndan \u00e7\u0131kt\u0131ktan sonra 4-5 saat dinlendirilerek rafa \u00e7\u0131kar\u0131l\u0131yor\u2026 Pandemi nedeniyle d\u00fckkan her zaman a\u00e7\u0131k de\u011fil, haftan\u0131n belirli g\u00fcnleri online sipari\u015f verenlere, kooperatiflere ekmek da\u011f\u0131t\u0131m\u0131 yap\u0131l\u0131yor.<\/p>\n\n\n\n

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\u00dcreticilerimizi tan\u0131\u015ft\u0131rd\u0131\u011f\u0131m\u0131z, birlikte neler yap\u0131labiliri konu\u015ftu\u011fumuz ziyaret s\u0131ras\u0131nda ekmek \u00fcretimini de yak\u0131ndan g\u00f6rd\u00fck. Ekme\u011fin yan\u0131 s\u0131ra ekmek i\u00e7ine konulan ceviz, domates kurusu gibi \u00fcr\u00fcnlerle ilgili de bilgi ald\u0131k. Bir sonraki bulu\u015fmam\u0131z\u0131n G\u00f6k\u00e7eada\u2019daki bu\u011fday tarlas\u0131nda olmas\u0131n\u0131 diliyoruz. Tarladan sofraya ilmik ilmik \u00f6r\u00fclen ekmek \u00fcretimi konusunda verdikleri bilgiden dolay\u0131 \u00fcreticimize te\u015fekk\u00fcr ediyoruz.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ya\u015famyolu Kooperatifi ile birlikte YerDeniz ve G\u00f6ztepe Kooperatifleri olarak ek\u015fi mayal\u0131 ekmek \u00fcreticimizi Eppek f\u0131r\u0131n\u0131na ziyarete gittik. Eppek\u2019in kurucular\u0131ndan Burak<\/p>\n","protected":false},"author":1,"featured_media":1156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,28],"tags":[50,37],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts\/1155"}],"collection":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/comments?post=1155"}],"version-history":[{"count":4,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts\/1155\/revisions"}],"predecessor-version":[{"id":1553,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts\/1155\/revisions\/1553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/media\/1156"}],"wp:attachment":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/media?parent=1155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/categories?post=1155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/tags?post=1155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}