* 100% sourdough
* Kavılca (Turkish ancient wheat) flour
* Rock salt
* 16 hours cold fermentation
Kavılca flour is obtained by grinding the Kavılca wheat as whole wheat (with its bran and germ) in stone mills. The aroma, taste and quality of the well-known flours are different from the cool summer climate and summer rainfall in Kars province, the altitude of at least 1700 meters, growing in the most suitable soil for organic agriculture (meadow subsoil-chernozem), and certainly not any fertilizer by us takes from not being used.