Soda bread with too much Bicarb

magan

I just made a huge loaf of soda bread for the whole family. I have always done it with baking powder, but today I have decided to try bicarbonate of soda (BIG mistake), I put too much and the bread is "un-edible", Is there anything I could do instead of throwing it?? i.e. could I make bread pudding adding some more flour and eggs or something like that? Is there any way I can use it? Thanks in advance,

rosie383

I just saw this and see you didn't get a response. I don't know if you can rescue it TBH. I have done this before, and couldn't disguise the taste.
Strange though, I have been making soda bread for years, ( being a Norn Iron lass) and never use baking powder. It's always bicarb that I use whether it is a white soda or a wheaten soda. 1 tsp for about 12 oz of flour.

kymbogs

I know the taste you mean and I'd have to say I doubt there's anything you can do with it. I made some blueberry pancakes once using a recipe I'd not used before - it said to put 2 tbsp of bicarb in so I did. Afterwards I reckoned that sounded like a heck of a lot and probably should have been 2 tsp if that! They were absolutely vile and the little I ate made me feel like someone had put a shaken up can of coke in my stomach and opened it. Not nice.

magan

Thanks both for the reply, I was hoping there was still anyway to save it, adding more flour and doing something else with it. I have done it tons of times with baking powder, using 1 and a half tbspoon of baking powder for more or less the same amount as rosie383 so I just assumed that it would be the same amount of bicarb, I really spoiled it, no way it can be eaten, even the smell is terrible

rosie383

That would have been too much bicarb, but not by a vast amount. Surprising that half a tsp would make that much difference.

Blackhill

Read this and wondered why you used baking powder for soda bread. Have been making soda bread for years and never seen a recipe using anything but baking soda (Norn Irish as well) Thought that's why it was called soda bread. Would always use 1tsp per loaf (1Lb flour)

magan

rosie383 wrote: »

That would have been too much bicarb, but not by a vast amount. Surprising that half a tsp would make that much difference.

No Rosie383 I didn't mean t-sp, I meant tb-sp that is a big difference, my measure is in tablespoons, not teaspoons

magan

Blackhill wrote: »

Read this and wondered why you used baking powder for soda bread.

I don't know, probably in the beginning I confused baking soda with baking powder or I thought it was the same, and because it came out really nice I have always done it the same way.

xrjtg

magan wrote: »

I have done it tons of times with baking powder, using 1 and a half tbspoon of baking powder for more or less the same amount as rosie383 so I just assumed that it would be the same amount of bicarb

Baking powder is (can be) a mix of bicarb and something that turns acidic on adding water. So if you have an external source of acidity (yoghurt, buttermilk), then you would expect to require less bicarb than baking powder to achieve the same rise.

rosie383

magan wrote: »

No Rosie383 I didn't mean t-sp, I meant tb-sp that is a big difference, my measure is in tablespoons, not teaspoons

Sorry. I read your post wrong. No wonder it tasted rough:eek:

Have you been using that amount of baking powder too with no aftertaste? You will probably find, if you switch to a 'proper' recipe that your soda bread may be more dense than you are used to. With all that b powder, it must've been big and light!

VfM4meplse

magan wrote: »

Is there anything I could do instead of throwing it??

Wait until it is good and stale (you can catalyse the process by putting it in an oven at low heat and let it cool down thoroughly) and then whizz it up in the food processer to make breadcrumbs. It will last for ages stored in an airtight container, just remember to use in savoury recipes only!!