Comments on: Easy Soda Bread

By: Betty

Betty — Sat, 22 Mar 2025 17:20:17 +0000

Absolutely perfect. . I do not understand why anyone would have trouble with this recipe not turning out right

By: Keri

Keri — Mon, 17 Mar 2025 13:46:11 +0000

I should have read the reviews before making this. It was way too much liquid. I added in another half cup of flour, and it was still a sticky mess. I lost half the dough to my hands and floured surface. In frustration, I threw it in the oven and it’s rock solid.

By: Claire

Claire — Sat, 15 Mar 2025 23:45:17 +0000

Literal human response, not a paid person or bot. The worst recipe. Bread was too shaggy. Added flour when had it was on floured surface. Then, bottom stuck to cast iron after baking. Instructions should say to spray the cast iron pot-mine is ceramic. Much better recipes out there. You will be disappointed.

By: Victoria

Victoria — Sun, 16 Feb 2025 19:14:09 +0000

I normally make a loaf of yeasted bread to go with my chicken soup, but I was short on time. I am so happy I found this recipe! I was a bit worried because I only had 1% milk in the house, but it worked. The only change I made was to add the vinegar to my measuring cup and then add enough milk to make 1 cup, then waited ten minutes.. That is how I learned to sour milk. Having said that, I don’t think it needed the whole cup of milk. It was quite sticky, rather than the shaggy dough shown in the photos. I just added a bit more flour and it came together. I measured my flour at 120 grams for each cup. I also baked it on parchment on a baking sheet because I don’t have easy access to a Dutch oven. It all worked out fine so don’t be afraid to try it if you don’t have one either. My family loved it!

By: Lora

Lora — Sat, 25 Jan 2025 01:35:22 +0000

I planned on baking yeast bread today but ran out of time. I found this recipe and 45 minutes later my family was enjoying two loaves of this simple yet delicious bread! Thanks for sharing! Our veggie soup would have been lonely without it.

By: Sonja

Sonja — Thu, 16 Jan 2025 21:02:10 +0000

I can’t understand the problems some people have had with this recipe. It’s perfect! Maybe some of those who have found the dough crumbly aren’t measuring their flour correctly, so their cups are far too compact. I like to use a scale (120 grams per cup of AP flour). It’s quick, easy, and accurate. If the dough is too sticky, add a little flour. Easy peasy. I nearly always use a milk/vinegar substitute for the buttermilk, so I truly always have the ingredients on hand. Each fall, I start making a pot of soup or stew and a loaf of this bread nearly every night!

By: Paige Rhodes

Paige Rhodes — Tue, 14 Jan 2025 18:29:36 +0000

In reply to Anna. Whole wheat flour soaks up a lot more liquid and you would likely end up with quite a dry loaf. You can always experiment with it and add more buttermilk as needed, but it can already tend to be a drier bread so I would be cautious.

By: Anna

Anna — Mon, 13 Jan 2025 22:27:26 +0000

Can you use whole wheat flour as a substitute in this recipe?

By: Vicki

Vicki — Sat, 04 Jan 2025 20:31:32 +0000

I’ve tried this three times and it failed to turn into a dough every time, just a sticky mess. It would be helpful to indicate about how long it takes to turn from batter to dough. Telling me to be careful to not overwork the batter leaves me afraid to keep working it until it actually might become dough. I’ll likely just spend the money to support my local baker.

By: Nick

Nick — Thu, 02 Jan 2025 02:21:58 +0000

Nope… didn’t rise. Followed recipe to the letter and it’s just time wasted. Added a touch more buttermilk to the recipe because it was way too dry.