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4813935000Irish Soda Bread Demonstration and DiscussionSource: soda bread – or just soda bread, if you prefer – is a type of quick bread that uses baking soda as a leavener. While this may not seem like much of a revelation these days due to the prevalence of baking soda in all kinds of recipes, it was a boon to bakers in Ireland in the mid 1800s. At that time, Ireland did not have a strong tradition of yeast bread making because, unlike many other European countries, the country did not produce much of the high-protein (hard wheat) flour necessary for making good yeast breads. When baking soda was introduced to the country, it pretty much replaced yeast. It produced a reliable rise in the oven, made tasty loaves of bread and would work perfectly with the softer Irish flour.Soda bread has four basic ingredients: flour, buttermilk, baking soda and salt.? The reaction between the buttermilk and baking soda produces bubbles of carbon dioxide, causing the dough to rise. The breads are fairly dense, moist and hearty (and satisfying for a cold and damp climate!). Moving beyond the basic elements, they can be flavored in any number of ways. Today, the breads often contain additional ingredients, like sugar, butter, currants or caraway seeds to enhance the flavor and texture of the bread. It is best served the day that it is made, when the crust is crisp from the oven, with plenty of salted Irish butter.458533511366500Source: by Anne Marie Helmenstine, Ph.D.Updated February 12, 2017Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to rise. Baking powder contains baking soda, but the two substances are used under different conditions.BAKING SODABaking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!BAKING POWDERBaking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven. ................
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