Turkish Bread

Bread, as we know it today, would not exist without wheat and wheat flour. Nearly all of the more than 25,000 different varieties of cultivated wheat can be classified into two groups: common wheat and durum wheat. Common wheat, also known as bread wheat, accounts for approximately 95% of the wheat consumed worldwide. The balance five percent durum wheat is used in pasta and semolina products. Both bread and durum wheat are domesticated forms of a wild wheat called emmer. Archeological and genetic research indicates that all modern wheat originated from the area surrounding Mount Karadağ (located in Turkey’s Southern Anatolia Region) where emmer wheat was domesticated around 12,000 years ago. Today, bread is a staple in the Turkish diet. Although there are many varieties bread available including corn bread, flat breads and wholegrain. The most commonly served variety is a soft sourdough.

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Photography by Jason B Graham. Since arriving in Istanbul, I have had the great honor to work with many of Turkey’s most influential brands and most talented artisans. Photographic services include portrait photography for press releases, professional or personal use. I specialize in product and food photography. Additionally, services include styling, editing and retouch.