Corn Bread (Lombardy)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread See also: Cornbread, Cornbread 2 Corn bread is a traditional bread recipe from the mountain areas of Lombardy, in Italy, where corn flour was much cheaper and easier to obtain than wheat. In its native area it's called “pan giald”, lombard for “yellow bread”. The sourdough in this recipe has been replenished with a ratio of 1 sourdough, 1 flour, 0.5 water, and should have been last replenished around 8–12 hours before.

Cuisine: Italy · categories: Baking recipes; Italian recipes; Medium Difficulty recipes; Recipes; Recipes for cornbread; Recipes using cornmeal; Recipes using salt; Recipes using wheat flour; Recipes with metric units; Recipes without cooking time; Recipes without servings; Vegan recipes

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