Soda bread pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded. Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as "wheaten bread" and is normally sweetened, while the term
Flour extraction issue, with increased loaf volume accomplished by simply removing just the larger flour particles. Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher extraction flour also retains the sensory flavors and nutrition associated with the smaller bran and germ elements that are also extracted along with the endosperm. “White flour”, extracted from whole grains by Roller mills that eliminates the rancidity prone bran and germ elements of the wheat kernel was introduced in the late 19th century. By first hydrating the outer wheat kernel