tag:blogger.com,1999:blog-2919321743293401144.post3657686141029561625..comments2024-02-11T16:53:57.548-08:00Comments on BUZZARD BUSHCRAFT: Irish Soda BreadBuzzardhttp://www.blogger.com/profile/00891804910073663628noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2919321743293401144.post-56077184359247391682013-03-07T02:13:12.671-08:002013-03-07T02:13:12.671-08:00That sounds great Penny, in my ignorance I believe...That sounds great Penny, in my ignorance I believed it was an Irish thing! Will have to try that tea towel trick!Buzzardhttps://www.blogger.com/profile/00891804910073663628noreply@blogger.comtag:blogger.com,1999:blog-2919321743293401144.post-982067601108807412013-03-06T13:19:55.410-08:002013-03-06T13:19:55.410-08:00I've made soda bread for years and didn't ...I've made soda bread for years and didn't know there was a soda bread flour. Great news if it's available around here! And I'll have to try this griddle top method, too. I learned a trick a few years ago of wrapping hot loaves straight out of the oven with a damp tea towel for about 6 hours before cutting into the bread. Several marvelous degrees of difference in the flavor and texture. Also, as an aside, I'm from the Southwest US and we eat a lot of what they call Indian Fry Bread. The really good fry bread makers claim only one flour is suited for the endeavor: Bluebird Flour. It does make a difference, but I have no idea what's different about the flour itself--the grind? the enrichments? the wheat...?Pennyhttps://www.blogger.com/profile/00445620923321606006noreply@blogger.com