Hence, the introduction of baking soda as a leavening agent, which reacts with the buttermilk to form small carbon dioxide bubbles, approximating the chemical reaction of yeast. ![]() The domestic Irish wheat didn't interact well with yeast and did not rise very well. Traditionally, bread in Ireland was made in a skillet because the wheat that grew there was what's called "soft" wheat, which contained less gluten than its counterparts in America.
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