Abstract
Vakfıkebir as a district center is situated on the coast of south east of the Black Sea. As for as is known, the distinctive bread known as Vakfıkebir bread is produced for more than a century with the traditional and natural methodes at the masonry ovens. In this study, the reviewing of the observation notes which are obtained during the compilation of the local words in this field with the compiled words used in the production process of the bread at one of the masonry ovens was found necessary. Thus, the current situation of this traditional production process was partially documented.
Keywords
Masonry oven, sour dough, Vakfıkebir bread.
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