The Grain Chain

Archive for March, 2011

St Patrick’s Day – soda bread and raising agents

Monday, March 14th, 2011

20110314 soda breadAs St Patrick’s Day approaches why not take this opportunity to look at a traditional Irish favourite – soda bread – and introduce your class to the concept and role of raising agents in baking.  Traditional bread of course uses yeast to create the carbon dioxide bubbles that make the dough rise.  Soda bread uses bicarbonate of soda.  Visit our section on the Science of Baking to find out more.  We also have a recipe plus accompanying video for you to make your own loaf of delicious soda bread.