Baking the Slow Food Presidio ”Lesachtal Valley Bread“ Featured
Bread made from natural sourdough is good for us. The organic farmwoman Theresia Lugger knows that and bakes crusty, fresh loafs together with the guests of the Oberluggauer Family in the Tuffbad Almwellness resort of the Lesachtal Valley
Baked in a traditional brick-oven - you can join in or try the recipe at home - with fresh farm butter for sampling, of course. It is the sourdough and an extra portion of time that is so good for the bread and for us. Theresia Lugger, the organic farmwoman, tells the guests of the Oberluggauer Family in the Tuffbad Almwellness resort every Friday about the old tradition of cultivating, harvesting and grinding of the Lesachtal Valley corn, and she explains how the corn was made into crusty bread. And then it’s time for the listeners to roll up their sleeves. Because the dough, made of fine Lesachtal Valley corn and homemade sourdough, is then kneaded, shaped into beautiful loaves and adorned with traditional bread stamps – they have a very interesting story of their own. And, finally, the loaves are baked in the brick-oven, turning them into fragrant treasures. This bread-baking method was added to the Slow Food List of Presidi in 2018, thus being awarded the first Carinthian Slow Food Presidio.