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
Buttermilk ice cream manufacturing, as well as being added to pancake mixes to make buttermilk pancakes. "Acidified buttermilk" is a related product made by adding a food-grade acid (such as lemon juice) to milk. It can be produced by mixing 1 tablespoon of vinegar or lemon juice per 1 cup of milk and letting it sit until it curdles, about 10 minutes. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking. In the process which is used to produce paneer, such acidification is done in the presence of heat. Like