Quick bread leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called "soda bread".) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless,
Cuisine of Ceredigion bakery that allows visitors to the Museum to see bakers at work using traditional wooden appliances, mixing dough and using the large brick oven in the traditional way. Pancakes, which are called poncagen (poncagau) or pancosen (pancos) in Ceredigion, are considered to be as traditional in Wales as cawl. Because they could be quickly made on the bakestone over the fire and would often be made for unexpected visitors, as a birthday treat or eaten at high tea. Pancakes still remain popular and are considered best made with buttermilk and bicarbonate of soda, rather than ordinary milk. Most recipe books