Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Flour extraction issue, with increased loaf volume accomplished by simply removing just the larger flour particles. Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher extraction flour also retains the sensory flavors and nutrition associated with the smaller bran and germ elements that are also extracted along with the endosperm. “White flour”, extracted from whole grains by Roller mills that eliminates the rancidity prone bran and germ elements of the wheat kernel was introduced in the late 19th century. By first hydrating the outer wheat kernel