If you are a guest at Casa Payer, you can join with others to take part in the Saturday bread making activity: kneading the organic, stone-milled flour in company. We cook the bread and pizzas in our large wood-burning oven, using logs obtained during the winter clearing. The sourdough that we use has diverse, antique origins, in particular, Sardinian and Andalusian.
Sourdough is alive and complex. It’s slow and untamed yet socializing. Bread made from sourdough lasts for several days, so little is wasted. And it is easy to digest, as the gluten it contains is “digested” by the enzymes.
