[Sca-cooks] Corn Bread

[Decker, Terry D.]

An experienced baker would probably have tried both straight corn flour and
a maslin flour of maize and wheat.  Whether it was sourdough or not would
have depended upon the country of origin and the traditional mysteries of
the baker.

Bear

> It is possible that some
> enterprising baker even
> tried sourdough bread made with corn (bleh!), though I
> suspect that would
> probably have been unsuccessful given the lack of gluten in the grain.
>
> Thomas Longshanks