Magic Yeasts: Baking Soda
Among the many recipes of Irish history and tradition, the history and recipe of Irish bread stands out. The well-known Irish soda bread.
This bread was born in the second half of the 19th century, when it began to be used sodium bicarbonate as a leavening agent. It was present on all Irish tables and in ancient times it was cooked in a round pot hung above the fireplace.
The typical cross design on the loaf had nothing to do with religious thoughts, it was just a practical method to have the bread, once baked, already portioned.
Soda bread later appeared in America when the Irish migrated to New York. Today, in the US version, it is enriched with raisins and butter and enjoyed as bread to accompany breakfast and brunch.
This bread was born in the second half of the 19th century, when it began to be used sodium bicarbonate as a leavening agent. It was present on all Irish tables and in ancient times it was cooked in a round pot hung above the fireplace.
The typical cross design on the loaf had nothing to do with religious thoughts, it was just a practical method to have the bread, once baked, already portioned.
Soda bread later appeared in America when the Irish migrated to New York. Today, in the US version, it is enriched with raisins and butter and enjoyed as bread to accompany breakfast and brunch.
Magic yeasts: baking powder
American cuisine was soon enriched with another leavening agent, which became indispensable especially in the production of biscuits: the baking powder . Discovered in Germany by a German pharmacist, it landed in New York in 1890. Here Joseph and Cornelius Hoagland founded the first baking production company, patenting the product under the name Royal Baking Powder.
Magic Yeasts: Cream of Tartar
We close the story by telling you about another very important leavening agent with a high-sounding name: the Cream of tartar (or cream of tartar).
It comes from tartaric acid, one of the most widespread organic acids in the plant world. It is found in grapes, tamarind, pineapple and black pepper fruits.
It is the main leavening agent used in vegan pastry making and can also be used in combination with sodium bicarbonate, for all those who have intolerances to other yeasts.
It comes from tartaric acid, one of the most widespread organic acids in the plant world. It is found in grapes, tamarind, pineapple and black pepper fruits.
It is the main leavening agent used in vegan pastry making and can also be used in combination with sodium bicarbonate, for all those who have intolerances to other yeasts.