Comments on: Irish Soda Bread http://www.dochara.com/the-irish/food-recipes/irish-soda-bread/ Your Friend in Ireland Wed, 17 Mar 2010 02:40:56 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Brian Fulton http://www.dochara.com/the-irish/food-recipes/irish-soda-bread/comment-page-1/#comment-715 Brian Fulton Thu, 11 Mar 2010 14:28:20 +0000 http://www.dochara.com/site/?p=1098#comment-715 All recipe ingredients given are great though I find on internet today that in Ireland we can get "sodabread flour" and all we have to do is add the buttermilk, knead and bake. Also not mentioned is the fact that sodabread can be done, best in my opinion, on top of a griddle which has been placed on the overhanging hook above a fire and slowly baked.wonderful; I still smell the aroma wafting through the house.  I understand that may not be suitable nowadays but griddles are available for stove tops (flavour of the baked bread will not be the same but acceptable) Note that oven soda and griddle top soda are different slightly in that there is no crust. All recipe ingredients given are great though I find on internet today that in Ireland we can get “sodabread flour” and all we have to do is add the buttermilk, knead and bake. Also not mentioned is the fact that sodabread can be done, best in my opinion, on top of a griddle which has been placed on the overhanging hook above a fire and slowly baked.wonderful; I still smell the aroma wafting through the house.  I understand that may not be suitable nowadays but griddles are available for stove tops (flavour of the baked bread will not be the same but acceptable) Note that oven soda and griddle top soda are different slightly in that there is no crust.

]]> By: Cleta http://www.dochara.com/the-irish/food-recipes/irish-soda-bread/comment-page-1/#comment-650 Cleta Sat, 27 Jun 2009 20:35:09 +0000 http://www.dochara.com/site/?p=1098#comment-650 Now I know what is wrong with my soda bread.  I am using bread flour.  The flour you are describing is sometimes  called unbleached pastery flour here in the United States.  Pastery flour has less gluten   My husband is 3/4 Irish and 1/4 native American.  He was surprised to find that Irish cooking is very much like the Cherokee Indian cooking he grew up with. Now I know what is wrong with my soda bread.  I am using bread flour.  The flour you are describing is sometimes  called unbleached pastery flour here in the United States.  Pastery flour has less gluten   My husband is 3/4 Irish and 1/4 native American.  He was surprised to find that Irish cooking is very much like the Cherokee Indian cooking he grew up with.

]]> By: Katherine http://www.dochara.com/the-irish/food-recipes/irish-soda-bread/comment-page-1/#comment-628 Katherine Tue, 19 May 2009 17:03:20 +0000 http://www.dochara.com/site/?p=1098#comment-628 Buttermilk is what is left when whole milk has been churned to make butter. It's quite acid, with a high lactic acid content which is a result of lactose (or milk sugar) which ferments as the butter is made. This is important, as it's the acid in the buttermilk reacting with the bicarbonate of soda (ie bread soda) which causes soda bread to rise and have a nice light texture. If you make it with ordinary milk instead of buttermilk it is heavy and not very nice. There are two alternatives if you can't get buttermilk. One is to use slightly sour whole milk, which also contains a lot of lactic acid. It works well, and making bread is a common method of using up soured milk in Irish kitchens. The other is to add a little vinegar, which acts as the acid. This works, but it's not as good. Buttermilk is what is left when whole milk has been churned to make butter. It’s quite acid, with a high lactic acid content which is a result of lactose (or milk sugar) which ferments as the butter is made. This is important, as it’s the acid in the buttermilk reacting with the bicarbonate of soda (ie bread soda) which causes soda bread to rise and have a nice light texture. If you make it with ordinary milk instead of buttermilk it is heavy and not very nice.

There are two alternatives if you can’t get buttermilk. One is to use slightly sour whole milk, which also contains a lot of lactic acid. It works well, and making bread is a common method of using up soured milk in Irish kitchens. The other is to add a little vinegar, which acts as the acid. This works, but it’s not as good.

]]> By: matthew byrne http://www.dochara.com/the-irish/food-recipes/irish-soda-bread/comment-page-1/#comment-627 matthew byrne Mon, 18 May 2009 10:00:22 +0000 http://www.dochara.com/site/?p=1098#comment-627 what is buttermilk? what is buttermilk?

]]> By: Irish Fruit Bread Recipe http://www.dochara.com/the-irish/food-recipes/irish-soda-bread/comment-page-1/#comment-28 Irish Fruit Bread Recipe Fri, 19 Dec 2008 00:03:29 +0000 http://www.dochara.com/site/?p=1098#comment-28 [...] the comments made in the recipe for white soda bread about the choice of ingredients, especially the flour and buttermilk, and the need for very careful [...] [...] the comments made in the recipe for white soda bread about the choice of ingredients, especially the flour and buttermilk, and the need for very careful [...]

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