Soda bread versions are unleavened, but from the early 19th century bannocks have been made using baking powder, or a combination of baking soda and buttermilk or clabbered milk. Before the 19th century, bannocks were cooked on a bannock stone (Scots: stane), a large, flat, rounded piece of sandstone, placed directly onto a fire, then used as a cooking surface. Several varieties of bannock include Selkirk bannocks, beremeal bannocks, Michaelmas bannock, Yetholm bannock, and Yule bannock. The traditional soda farl is used in the full Scottish breakfast along with the potato scone (Scots: "tattie scone"). In Serbian tradition, soda bread is prepared
Buttermilk cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk. Cultured buttermilk, often known simply as "buttermilk" now, was first commercially introduced in the United States in the 1920s. It was popular among immigrants, and viewed as a food that could slow aging. It reached peak annual sales of in 1960. Buttermilk's popularity has declined since then, despite an increasing population, and annual sales in 2012 reached less than half that number. Condensed buttermilk and dried buttermilk have increased in importance in the food industry. Buttermilk solids are used in