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
Sugar Loaf Farm the upper Shenandoah Valley in the early 1800s. The Farm's three original buildings, the farmhouse, grist mill and miller's house, were all constructed by David Summer at a time when Augusta County had emerged as the center of one of the most dominant wheat-growing and flour-processing regions in the South. Sugar Loaf Farm serves as a valuable reminder of the wheat-based agriculture that persisted in this region well into the twentieth century. Today, Sugar Loaf Farm is a privately run farm that specializes in raising Black Angus cattle. Sugar Loaf Farm is named after the distinctive cone-shaped hill on the