2.3.2. Preparation of sourdough

Before preparing the desired treatments, sourdough was first prepared to reduce the possibility of bloating in yufka flat pastes due to the activity of L. plantarum bacteria. To prepare sourdough, water, flour, and yeast were mixed together and after initial mixing, the mixture was divided into three groups. In each batch, 125 mL of bacterial suspension with a certain number of colonies was added for 2.5 kg of dough. In fact, three dough samples were prepared and there were 10³, 10⁵, and 10⁷ bacterial colonies in each batch. These three batches of dough were kept in a greenhouse for 24 h at a temperature of 30–32°C.