Soda bread pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded. Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as "wheaten bread" and is normally sweetened, while the term
Buttermilk as "cultured buttermilk", is produced from cow's milk and has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either "Lactococcus lactis" or "Lactobacillus bulgaricus", which creates more tartness. A quick version of buttermilk, known as "acidified buttermilk", is used to make paneer. This version is simply cow's milk with a food-grade acid like lemon juice or vinegar added and left to sit for at least 10 minutes. That is when the milk has curdled. The tartness of buttermilk is due to acid in the milk. The increased acidity