Made some ekmek bread using this recipe :
http://allrecipes.com/recipe/21106/ekmek-turkish-bread/
Works well. No completed product pic coz I forgot to take it, but it tastes good, with a mild sourdough taste. Served it to classmates in my leadership & teamwork class and they liked it.
The starter used in the recipe needs a modified instruction for our hot and humid climate (triangulated by searching for starter techniques in hot climates). You can feed the starter every half day, not one day. This means starting at the evening of the 1st day and ready to start on the bread on the morning of the 3rd day.
The starter was bubbling on the 3rd day and smelled weird, almost like old socks. But a search of the internet showed that starter can have strong, weird smells.
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