Galician bread (sourdough, wheat / rye)

Pan Gallego (masa madre, trigo / centeno)

€2.80

Pulpería Can Lampazas · Barcelona

Sourdough Galician bread made with wheat or rye.

Nutrition

≈ 400 kcalper portion of about 150 g

Protein13%
13%
Fat5%
5%
Carbohydrates83%
83%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Traditional sourdough bread made using wheat or rye flour.

Cuisine: Spanish (Galician)

Typical ingredients

wheat flour
rye flour
water
salt
sourdough starter

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Spain

Galician bread — © GastroyPolitica By FB from Spain · CC BY 2.0 · Wikimedia Commons

Origin: Spain

Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019.

Excerpt from the Wikipedia article “Galician bread” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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