Soda Bread 101

by Maureen Keane

(Courtesy of the Seattle Irish Heritage Club and used with their permission)

This month Sláinte continues last month’s column on Soda Bread. In the past, most people learned how to make soda bread by watching their mothers. Mom or Grandma didn’t even use a recipe or need measuring cups, she just knew from experience how much flour and buttermilk to use. Things are different today. Many of us do not have mothers who know how to make soda bread. We must depend on other sources for our knowledge including recipe books which often contain conflicting information. It’s a good thing then that soda bread is such an easy food to make. No expensive ingredients or complicated instructions to follow. No temperamental yeast, just flour, soured milk, soda and salt.

When the ingredients are as few and as basic as in soda bread, the quality and freshness of those ingredients become extremely important. Ever wonder why soda bread tastes so much better in Ireland than home here in the Pacific Northwest? Perhaps it’s because we buy mass-marketed flour of indeterminate age at the grocery store instead of the freshly milled flour from local mills. For outstanding soda bread, consider buying unbleached or whole wheat soft pastry flour from a local mill (you will find a list of local mills at the end of the column). Buy a fresh box of bread soda while you are at it.

Soda bread made correctly should have a chewy crust outside but a tender crumb inside. When Sláinte tastes chewy soda bread she know the bread contains too much gluten. Gluten is necessary for yeasted breads where its stretchy filaments are needed to capture the carbon dioxide (CO2) gas made by yeast. The whole purpose of kneading bread dough is to form a network of gluten fibers. However, in soda bread where gluten is not needed, these filaments just make the bread tough and chewy. To avoid chewy bread, chose a flour that is low in gluten and protein. Often the protein content is referred to as its hardness with hard wheat being high in protein and gluten and soft wheat being low. Therefore avoid any flours that are made with hard wheat or marked as high protein, “best for bread”, or “bread” flour. These recommendations refer to yeasted breads not soda breads. You want flour that is identified as being low protein flour, soft wheat flour, or cake or pastry flour. If you can’t find these flours, your next best choice is unbleached all purpose flour which is a combination of low and high protein flours. Avoid self rising flour which is all purpose flour with added baking powder.

Don’t encourage the formation of gluten in your dough by kneading it. Mix the ingredients just long enough to form a dough, and handle that dough as little as possible.

What if your loaf comes out low, tough and dense?
Sláinte usually discovers something has gone wrong with the leavening (rising) of the bread. With soda bread, the CO2 gas needed to raise the bread is formed when the sodium bicarbonate (bread soda) combines with an acid (soured milk). The fizzy CO2 gas that is formed becomes trapped in the cooking dough and the loaf rises. Reasons for an improperly leavened loaf include:

You used too little sodium bicarbonate. This translates into too little CO2.

Your baking soda was too old. To test your baking soda's effectiveness, mix 1/4 teaspoon with 2 teaspoons of vinegar or lemon juice. The mixture should fizz immediately. Store baking soda in a cool dry place and replace every 6-12 months. Don’t expect that open box of baking soda you keep in your fridge to raise your bread.

You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form. Always mix your ingredients just long enough to form a dough and immediately put the loaf into the oven.

You used too little acid. As Sláinte explained, acid is needed to release the CO2 gas from the baking soda. This acid can come from any kind of sour milk including sour cream, yogurt, and buttermilk (fresh or powdered). Or you can sour your own milk by adding 1 tablespoon of lemon juice to two cups of low fat milk. You could also add 1 and 1/4 teaspoons of cream of tartar to the milk instead of lemon juice to get similar results.

You used baking powder instead of baking soda. Baking soda is pure sodium bicarbonate. Used alone it needs an ingredient like sour milk to make the dough rise. Baking powder contains both sodium bicarbonate and an acid (usually cream of tartar). When you use both sour milk and baking powder your dough now contains too much acid which reduces the amount of CO2 gas produced. Once you have some soda bread experience you can substitute part of the baking soda with baking powder. Beginners, however, should stick with plain baking soda.

If your bread tastes soapy, salty, or bitter or if the crust is too dark:
You might have added too much baking soda or baking powder or used self raising flour.

If your bread’s texture is dry:
You might have added too much baking soda, too little liquid or not baked it at high enough temperature.

If your loaf has big holes, lumps or dark streaks.
You did not combine your leavening agent(s) with your other dry ingredients properly. When using baking powder or baking soda in a recipe, make sure to sift or whisk with them into the other dry ingredients before adding the liquid. This ensures they are distributed uniformly and that no lumps remain.

Thomas Francis Meagher Division of AOH
P.O. Box 1916
Helena, Montana 59624