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
Welsh cuisine butter. The dough which is mixed with raisins, sultanas and sometimes currants, is similar to shortbread, meaning they can have the consistency of biscuits when cooked on the griddle, and slightly more like a cake when cooked in the oven. Bara brith is a fruit loaf originating from rural Wales, where they used a mortar and pestle to grind the fresh sweet spices. Historically it was made with yeast and butter, though recently it is likely to be made with bicarbonate of soda and margarine. The fruit included would be dried raisins, currants and candied peel, which would be soaked