Soda bread with too much Bicarb

rosie383

VfM4meplse wrote: »

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!!

Do you think that's a good idea? Have you ever tasted soda bread with much too much bicarb? I think it could taint a lot of dishes as the crumbs are bound to taste horrendous too. I personally wouldn't risk it.

Blackhill

Personally I would feed the birds with it, think it would taste the same even as bread crumbs. I agree with rosie383 proper soda bread will be denser than what you have been making. My recipe for white soda bread is: 1lb of flour,1/2 teasp salt, 1/2 teasp baking soda, 12-14floz buttermilk or soured milk. Have always been told the secret to good soda bread is to mix quickly and not over mix and bake in a hot oven (200 fan oven) (use 1tsp baking soda in sweeten brown soda bread)

magan

Sorry for all the delay, since I posted it just got a bit busy at home. Finally my dear loaf went straight to the bin. ....I didn't have the heart to offer it to the birds... "poor little things"