Buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous. Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts
Pullman loaf pans used to create the square loaves, square tin pans existed long before the railroad company. European breadmakers began using the pans in the early 18th century to minimize crust. However, the loaves were selected by Pullman for use on his trains. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen. Pullman loaf The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this