Soda bread similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word "damper" derives from the English word "to snack" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The
Sodium bicarbonate salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, the names sodium bicarbonate and bicarbonate of soda are often truncated; forms such as sodium bicarb, bicarb soda, bicarbonate, and bicarb are common. The word "saleratus", from Latin "sal æratus" meaning "aerated salt", was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. It is known as one of the E number food additives E500. The prefix "bi" in "bicarbonate" comes from an outdated naming system and is based on the observation that twice as much