şemsa's food per se: BREAD!

🍞Bread for a happier gut with chef Semsa Denizsel

Şemsa Denizsel — Tue, 27 Jan 2026 14:44:35 GMT

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DD Bread - {Diverse & Digestible}

Şemsa Denizsel — Tue, 25 Nov 2025 12:18:30 GMT

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Ramazan Pidesi

Şemsa Denizsel — Sat, 01 Mar 2025 12:26:34 GMT

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A book: "Richard Hart Bread"

Şemsa Denizsel — Tue, 28 Jan 2025 07:41:27 GMT

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Baking like a mad (wo)man

Şemsa Denizsel — Tue, 29 Oct 2024 09:31:15 GMT

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bread with organic local flours. at last!

Şemsa Denizsel — Tue, 23 Apr 2024 07:44:04 GMT

welcome back to Thessaloniki sourdough bread journey part 2.

at last I think I have reached a master recipe for myself here with organic Greek flours.

it has been a trial and error over the course of several months. if you haven’t read the previous post about this period, I have it recapped here about how I struggled with supermarket brands, language barr…

Çıtır

Şemsa Denizsel — Tue, 05 Mar 2024 06:08:24 GMT

It’s been years I haven’t made “Çıtır”

Çıtır is a leavened flatbread, something between a lahmacun and a pizza. The idea is based on a pizza but the crust is based on the very thin lahmacun. It is baked twice so it becomes very crispy/crunchy hence the name çıtır. Çıtır in Turkish means crispy/crunchy. It is an adjective used to describe the crispy textu…

home is...

Şemsa Denizsel — Wed, 14 Feb 2024 07:59:27 GMT

When you’re starting your new life at a new flat which you hope to be your permanent home, you obviously start thinking of what your first meal there would be. What will you cook first? What will you drink? What will you eat the first couple of days? What’s the shopping for those first meals?

Maybe you don’t, but that’s me. I always think of my memories …

searching for bread flours....

Şemsa Denizsel — Thu, 11 Jan 2024 17:53:04 GMT

it has been a month and 12 days since I arrived here in Thessaloniki. that was November 30th. I started trying flours for bread on December 21st. and now today 22 days later I was able to bake a half decent loaf of country bread and a pretty decent ciabatta.

I was and still am insistent on local flours. just like any foodstuff we eat, I believe flour al…