Soda bread similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word "damper" derives from the English word "to snack" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The
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