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
Sodium bicarbonate carbonate (CO) per sodium IS in sodium bicarbonate (NaHCO) as in sodium carbonate (NaCO). The modern chemical formulas of these compounds express their precise chemical compositions (which were unknown when the names sodium carbonate and sodium bicarbonate were coined) and show the same ratio the other way around: half as much sodium percarbonate is in NaHCO as in NaCO (disodium carbonate). In cooking, baking soda is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick