Soda bread published containing a recipe for Soda Cake. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in Austria, Britain, Ireland and Poland. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional "česnica" (Serbian Cyrillic: Чесница), a soda bread made at Christmas. In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or
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