Sodium bicarbonate breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acidic taste. Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide. When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half
Plain loaf Plain loaf A plain loaf, slices of which are known in Scots as plain breid (pronounced ), is a traditional style of loaf made chiefly in Scotland and Ireland. It has a dark, well-fired crust on the top and bottom of the bread. There is no crust on the sides due to the unbaked loaves being stuck together in batches, baked together then torn into individual loaves afterwards. The term batch loaf is sometimes used. This style of bread does not fit well in most modern toasters due to the greater height of the loaf. This was once the more