History
Before the European settlement of the Americas, the Indigenous peoples of the Americas used soda or pearl ash, more commonly known as potash (pot ash) or potassium carbonate, as a leavening agent (the forerunner to baking soda) in quick breads. In modern times in the US, soda breads as a quick and cheap method of bread making were first publicised by Amelia Simmons in her American Cookery, published in 1796. By 1824, The Virginia Housewife by Mary Randolph was 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 rising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular in Austria, Polish cuisine (as do Pieczenia-Proziaki) and in the British Isles. 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.
Read more about this topic: Soda Bread
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