wiredfool

I used to make a pretty decent soda farl, but that was a few years back and apparently I never wrote down the recipe. So after a few nights of not having bread ready to bake for the morning, and somehow having buttermilk on hand, I’ve got what I think is a passable but possibly not quite accurate rendition of a soda farl. of corse, if I was over there, it would be a bit easier, seeing as they have bakeries with them ready to take home.

* 1 3/4 cups flour
* 1 cup buttermilk
* 1 1/2 tsp salt
* 2 tsp baking soda
* 1/2 tsp baking powder
* Pinch or two sugar

Preheat the cast iron pan on 5 for 5 minutes or so. Mix the dry, make sure that the soda is well mixed in with no lumps. Mix in the buttermilk, don’t mix too much. Pat to round, cut into farls, and cook for 8 min on one side, 5 on the other, then a bit on the cut sides.

This is part of the first batch of Pain d Campagne that I made.

From the first batch of Pain de Campagne. This is the Epi style, or stalk of wheat. It is broken apart into rolls. This one was a bit over baked relative to the baguettes. But they were both really good, and will be repeated in the future.

One of the better looking ‘regular’ bread loaves that I’ve made recently.

First shot at a new bread.