Thanks for the tip Suzanne, unfortunately, I just finished my breakfast when I read your comment. Thanks for taking the time to comment, it really does help, especially tips like this which I can pass on to others. x
Good man Paul. As an ulsterman, soda bread is fantastic and incredibly versatile. Great on it's own with butter and jam. Great toasted or fried and people have started making pizzas with it called paddy pizzas with those as a base. Mum used to make it with raisins too and it was divine
Hi Brian Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Hi ...I also Live in Spain...Actually Lidl and Aldi both sell Buttermilk... But your method is fine... However: You should leave the milk at least 30 min after you add the lemon juice to allow it to thicken and the curds to start to form... ( you can use white vinegar in the milk in place of the lemon juice) Also...a personal pref but I use a little more salt...every little helps...
You're fortunate your Lidl stocks buttermilk, unfortunately, the two Lidl stores I have access to have never had it and I don't ave an Aldi I can get to easily. I always welcome useful comments like yours like making the buttermilk alternative, I'll certainly put that to use in the future.
Thanks for the recipe, something I miss from back home so I'll be giving it a try! My gran was the same as you in that she had one type of flour in the cupboard and added whatever she needed to it (Bicarb, baking powder etc) depending on what she was making. Update: Made these to go with breakfast last weekend and they are exactly how I remember them from 'back home'! Thank you again :)
Hi Sharon, sorry for the delay in my reply, Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi there, Paul. using butter milk .... since the kitchen used to be a no-waste kitchen in old days, the housewives invented some wonderful recipes in which they could use the sour milk. What I mean to say that nobody would spoil the milk on purpose. But, if, occasionally, the milk did get spoiled (on a warm day, or during the storm - you know milk gets spoilt so easily when it's raining and the storm comes), so our granma's would not let it go to waste and used it for pancakes or farls in your case. when the whole milk gets sour it becomes a clabber next day, at least in Russian kitchen ladies were happy to use it for pancakes
Butter milk is the leftovers from making butter and was usually at least two days old in the farmhouse kitchens., and yes sour milk has also been used up in various recipes. Usually in one that contains baking soda because the lactic acid in the buttermilk/sour milk activates it and causes the rise..
@@MrPaulsPantry Oh, thanks for explanation. I used to think that butter milk is sour milk, but now I see the difference. I believe it's pretty difficult to find in shops now... but you showed a nice way out. YEsterday I used sour milk and it came out fine. I have suspicions that clabber would work out pretty well too.
Perfect recipe..... I just made these, only thing i did different was I made a vegan buttermilk and used that to make them dairy free. They turned out brilliantly, so very yummy they tasted just like I remember the dairy ones i had many moons ago.
Thanks Roger, Glad you enjoyed them. Hope you're OK. We had the news this morning that as from tomorrow (Thursday) we could travel outside our municipality, this evening we got the news of a surge in infections locally and it's ALL CHANGE until goodness knows when. Get my second Jab on Friday.
Hi Chrissie, just remember these are little like scones they are at their best eaten shortly after baking. Traditionally they are made for that particular meal simply because they are so quick to make, usually breakfast with nice Fry-up. I hope you're keeping well.
Wonderful Angela, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thanks for sharing. My Irish mother made similar...she called it griddle cake. She did not separate it into farms though...cut after being cooked. She cooked it for about 45 min in a cast iron pan ....low heat.
That's Soda Bread, made all over Ireland, the Griddle cakes/Farls are made mostly in the north of Ireland. Thanks for taking the time to comment. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Mr. Paul's Pantry it was griddle cake not cut into farls. Unlike griddle cake that she cooked on the stovetop, When my mom cooked soda bread she baked in the oven 😊
@@allsorts4041 It'a all the same recipe. People who did not have an oven cooked it in an iron pot called a 'Dutch Oven'. My family are Gypsies and we never had an oven only an open fire outside so griddle cake were made on the girdle when we needed bread quickly, otherwise the same mixture was cooked in the iron pot on the same fire. The only difference between the two is one cooks quicker than the other.
These are bloody delicious..cooking these in my kitchen right now in 🇮🇪 N.Ireland waiting on the farmers to come in for their tea!!! Nice surprise for them with real butter and jam. Tomorrow they will have them on an ulster fry with Fadge 😉😉🙃
Hello, Mr. Paul! My father lived in Coleraine, Northern Ireland before coming to the US. He would make "soda scones" in our kitchen without a recipe. After cutting into triangles, he would gently toss them back and forth in his hands a few times to remove some of the flour. After flipping once in the pan, he would tap the tops a few times. To figure out the recipe my mom measured the ingredients so she could make them. I found myself doing the same as dad did, tossing & tapping when I made your recipe 😊 Good times, good memories! I am wondering if these could be made a bit thicker and to cook thoroughly, without burning, maybe add a cover to the pan for a few minutes. What are your thoughts? Thank you for sharing they turned out exactly as I remember!
Hi Damian, sorry but I run a very busy bakery and just don't have the time to convert my recipes. May I suggest you go on line there are many conversion sites, or better still treat yourself to a digital scale they switch grams to ounces, then you can use the metric recipe without converting. Thanks for watching. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hope you enjoy it. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
We never have them with jam we have them with a fry cut them across the center toast them then butter them. They go quite well with an Ulster Fry yommy. Well different strokes for different folks
If you take a look on the video page it does say this: "Traditional Irish Soda Farls Can be enjoyed with butter & Jam or more usually with a good Fried breakfast." Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Christmas from Spain wherever you are Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry Hey :Paul not saying they are not Traditional Irish Soda Farls only saying the way we have them we split them in two right across the middle so you have two soda farl haves and toast the cut side put churned butter on them and have them with a fry you can have them which ever way you want. It is nice to see some one that can make them and you did it right Paul
I've been looking for a recipe for soda bread. Is this the same? I saw one on the food channel "Royal Recipes" it had sugar, salt, fruit, seeds and other ingredients
Hi Gabrielle, YES it's exactly the same, but remember Baking Powder is NOT the same. Nice to hear from you, keep safe and keep baking x Visit my website for more recipes at: www.mr-pauls-pantry.com
@@MrPaulsPantry thank you so much. They are my favorite cookies of all time. The 2 best I ever had were from a gift box from Neiman Marcus and a Jamaican nurse that made ones even better than that. I really want to learn to make them myself.
Thank you. Can I ask which frying pan you recommend please. I tried this today, I'm just a beginner. But my frying pan(Tefal) burnt them. It doesn't seem to be non stick.
Hola Coco, En el video te muestro cómo hacer tu propio suero de leche agregando jugo de limón a la leche común. O vea este enlace:> mr-pauls-pantry.com/make-butter-milk/
Hi Sally-Ann, they are best eaten right away, they are bit like scones for keeping. Traditionally, they were usually made fresh for that meal, normally fried breakfast.
When you get them made you’ll be doing well not to scoff the lot straight away. 😆. They are soo easy to make it is but a small job to make them fresh each day. 👌🐢
@@ruthmaxwell60 Absolutely! today we tried them for the first time. And believe me, even if I wanted to keep them, that would have been a hard job to hide them away. My son LOVED those and after having 3 was already in the kitchen on the look out if any more left...:))
No sorry, if yo don't have butter milk see my alternative at this link: mr-pauls-pantry.com/make-butter-milk/ Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Buttermilk is acidic and that's what activates the Baking Soda, if you don't have buttermilk, you can use ordinary milk but you must add the lemon juice to make it acidic, otherwise the bread won't rise. I hope this helps, if you have any other questions please don't hesitate to get back to me. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
I most certainly do. Been making them in my bakery for the past 60 years. Cornish Pasties are on my video to-do-list ASAP. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
@@MrPaulsPantry Thank you. I get sick when I eat cheese, so I would have to make it another way, but I always wanted to know how they were made so I'm happy to see this recipe.
Thanks for the answer! as a matter of fact, yesterday I tried this recipe. It came in quite handy as I had half a liter of milk which was already couple of days out of date in my fridge. When this happens, I have to throw it out and always with a heavy heart and remordimientos de consiencia. (I know I can use it for pancakes, but these take a lot of time, which usually I can't afford.) And my faith in you is huge, you will see it - yesterday, even before I saw your answer, I decided to put at risk my granny's cast iron skillet, my treasured one. Consider that it was the first time in my life that I cooked wihtout any oil and I just blindly followed your instructions. And it worked! they DID NOT burn. as it was already at 1 am, I left half of the mass till morning. And in the morning they turned out even better, more fluffy, and the smell was delicious! Had them with apple jam from my garden and Turkish honey, which is extremely good
@@yodaslovetoy I see, just flour with bicarb added, why would I buy that? I don't even buy self-raising flour, just plain flour and add baking powder. I took a look at amazon but I see they don't have any anyway. Thanks for letting me know about it . Keep Safe
@@MrPaulsPantry there is a taste difference with the flour. I've tried using normal plain white flour with bicarbonate of soda added and it doesnt taste the same. I highly recommend you try this flour, with the ingredients suggested as it is a recipe that has been used for 20+ years that was taught to me by the great aunt and my grand mother who where both farmers wives from the west of northern ireland. I understand that you've been a Baker for 60 years and in comes some snot nosed Irishman who has a different way of doing it but as I've said, I highly recommended you try it
@@yodaslovetoy Not at all Von, I'm always interested hear something new. It was just I had never ever heard of it when I was in the UK, but having lived and had a business here in Granada, Spain for many years I though was something new, I certainly will give it a try.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Cut these in half they make the best fried bread for breakfast, an Irish woman told me to try them and I can say I love them
Thanks for the tip Suzanne, unfortunately, I just finished my breakfast when I read your comment. Thanks for taking the time to comment, it really does help, especially tips like this which I can pass on to others. x
Good man Paul. As an ulsterman, soda bread is fantastic and incredibly versatile. Great on it's own with butter and jam. Great toasted or fried and people have started making pizzas with it called paddy pizzas with those as a base. Mum used to make it with raisins too and it was divine
Hi Brian Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Fresh soda .mature cheese .ploughmans pickle and a big mug of tea .
Sounds good to me. Thanks for watching. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
That's my favourite too, if it's a hot summer's day a pint of ice cold ale in the garden instead of tea
This would be great for camping when I do not have a oven, thanks😊
You're very welcome Kris.
Hi ...I also Live in Spain...Actually Lidl and Aldi both sell Buttermilk... But your method is fine... However: You should leave the milk at least 30 min after you add the lemon juice to allow it to thicken and the curds to start to form... ( you can use white vinegar in the milk in place of the lemon juice) Also...a personal pref but I use a little more salt...every little helps...
You're fortunate your Lidl stocks buttermilk, unfortunately, the two Lidl stores I have access to have never had it and I don't ave an Aldi I can get to easily. I always welcome useful comments like yours like making the buttermilk alternative, I'll certainly put that to use in the future.
Thanks for the recipe, something I miss from back home so I'll be giving it a try! My gran was the same as you in that she had one type of flour in the cupboard and added whatever she needed to it (Bicarb, baking powder etc) depending on what she was making. Update: Made these to go with breakfast last weekend and they are exactly how I remember them from 'back home'! Thank you again :)
Hi Sharon, sorry for the delay in my reply, Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Thanks Mr Paul, you are great.
You're welcome and thanks for watching. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Going to make this right now.
Yum! 💚👍
Thank you from Louisiana! I had never heard of this recipe.
Hi there, Paul. using butter milk .... since the kitchen used to be a no-waste kitchen in old days, the housewives invented some wonderful recipes in which they could use the sour milk. What I mean to say that nobody would spoil the milk on purpose. But, if, occasionally, the milk did get spoiled (on a warm day, or during the storm - you know milk gets spoilt so easily when it's raining and the storm comes), so our granma's would not let it go to waste and used it for pancakes or farls in your case. when the whole milk gets sour it becomes a clabber next day, at least in Russian kitchen ladies were happy to use it for pancakes
Butter milk is the leftovers from making butter and was usually at least two days old in the farmhouse kitchens., and yes sour milk has also been used up in various recipes. Usually in one that contains baking soda because the lactic acid in the buttermilk/sour milk activates it and causes the rise..
@@MrPaulsPantry Oh, thanks for explanation. I used to think that butter milk is sour milk, but now I see the difference. I believe it's pretty difficult to find in shops now... but you showed a nice way out. YEsterday I used sour milk and it came out fine. I have suspicions that clabber would work out pretty well too.
Perfect recipe..... I just made these, only thing i did different was I made a vegan buttermilk and used that to make them dairy free.
They turned out brilliantly, so very yummy they tasted just like I remember the dairy ones i had many moons ago.
Sounds great, thanks for the tip Wendy
I like this ! Simple and good.thank you. 😊
Just made these, , very impressed. I'll be making some of mushroom soup next to go with them.
Thanks Roger, Glad you enjoyed them. Hope you're OK. We had the news this morning that as from tomorrow (Thursday) we could travel outside our municipality, this evening we got the news of a surge in infections locally and it's ALL CHANGE until goodness knows when. Get my second Jab on Friday.
Wonderful, never had them. Must try these
Hope you enjoy them Robert, thanks for watching.
Very good. Quick and easy. If we run out of bread in this lock down lol
Hi Chrissie, just remember these are little like scones they are at their best eaten shortly after baking. Traditionally they are made for that particular meal simply because they are so quick to make, usually breakfast with nice Fry-up. I hope you're keeping well.
@@MrPaulsPantry nice i never saw them in tipperary....tks
Enjoy spain
Thank you! They look delicious!
Made these today, lovely. Will def be making again. Thanks,
Wonderful Angela, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
mr pauls fantastic sir really appreciated
Thanks for sharing. My Irish mother made similar...she called it griddle cake. She did not separate it into farms though...cut after being cooked. She cooked it for about 45 min in a cast iron pan ....low heat.
That's Soda Bread, made all over Ireland, the Griddle cakes/Farls are made mostly in the north of Ireland. Thanks for taking the time to comment. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Mr. Paul's Pantry it was griddle cake not cut into farls. Unlike griddle cake that she cooked on the stovetop, When my mom cooked soda bread she baked in the oven 😊
@@allsorts4041 It'a all the same recipe. People who did not have an oven cooked it in an iron pot called a 'Dutch Oven'. My family are Gypsies and we never had an oven only an open fire outside so griddle cake were made on the girdle when we needed bread quickly, otherwise the same mixture was cooked in the iron pot on the same fire. The only difference between the two is one cooks quicker than the other.
Mr. Paul's Pantry indeed it’s the same....one a griddle cake and one a soda bread...my Irish mother made both😊
These are bloody delicious..cooking these in my kitchen right now in 🇮🇪 N.Ireland waiting on the farmers to come in for their tea!!! Nice surprise for them with real butter and jam. Tomorrow they will have them on an ulster fry with Fadge 😉😉🙃
Hello, Mr. Paul! My father lived in Coleraine, Northern Ireland before coming to the US. He would make "soda scones" in our kitchen without a recipe. After cutting into triangles, he would gently toss them back and forth in his hands a few times to remove some of the flour. After flipping once in the pan, he would tap the tops a few times. To figure out the recipe my mom measured the ingredients so she could make them. I found myself doing the same as dad did, tossing & tapping when I made your recipe 😊 Good times, good memories! I am wondering if these could be made a bit thicker and to cook thoroughly, without burning, maybe add a cover to the pan for a few minutes. What are your thoughts? Thank you for sharing they turned out exactly as I remember!
Great! So simple! Thank you!
Hi Damian, sorry but I run a very busy bakery and just don't have the time to convert my recipes. May I suggest you go on line there are many conversion sites, or better still treat yourself to a digital scale they switch grams to ounces, then you can use the metric recipe without converting. Thanks for watching. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Yum, I love these. It a little like the Damper that we make in Australia🇳🇿
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
I will try this simple recipe
Hope you enjoy it. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thankyou going to try these x
Hope you enjoy Susan.
I don't have a fridge so my milk always goes a little off after a few days, I will be trying this the next time I have some leftover!
They look delicious. Am going to try to make them.
Hope you enjoy them dg. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
We never have them with jam we have them with a fry cut them across the center toast them then butter them. They go quite well with an Ulster Fry yommy. Well different strokes for different folks
If you take a look on the video page it does say this:
"Traditional Irish Soda Farls
Can be enjoyed with butter & Jam or more usually with a good Fried breakfast."
Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Christmas from Spain wherever you are
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry Hey :Paul not saying they are not Traditional Irish Soda Farls only saying the way we have them we split them in two right across the middle so you have two soda farl haves and toast the cut side put churned butter on them and have them with a fry you can have them which ever way you want. It is nice to see some one that can make them and you did it right Paul
I've been looking for a recipe for soda bread. Is this the same?
I saw one on the food channel "Royal Recipes" it had sugar, salt, fruit, seeds and other ingredients
Hi Deb, yes, except these are cooked on the stove top. Here is a link to my oven baked soda bread: mr-pauls-pantry.com/irish-soda-bread/
Is baking SODA in the US the same as bicarbonate of soda in the UK?
Hi Gabrielle, YES it's exactly the same, but remember Baking Powder is NOT the same. Nice to hear from you, keep safe and keep baking x Visit my website for more recipes at: www.mr-pauls-pantry.com
@@MrPaulsPantry thank you so much. They are my favorite cookies of all time. The 2 best I ever had were from a gift box from Neiman Marcus and a Jamaican nurse that made ones even better than that. I really want to learn to make them myself.
Thank you. Can I ask which frying pan you recommend please. I tried this today, I'm just a beginner. But my frying pan(Tefal) burnt them. It doesn't seem to be non stick.
The pan has nothing to do with burning, the heat was too high.
@@MrPaulsPantry Thanks sir I am going to try again tomorrow.
Mr. Paul ...can i use the liquid of a "plastik lemon" if i dont have a real lemon in my fridge?
Yes certainly, you can also use white wine vinegar also
Señor Paul quiero hacer esta receta pero no puedo hacer la Cuenta 225 mls de la buttermilk de aqui us me podria ayudar ? Porfavor gracias
Hola Coco, En el video te muestro cómo hacer tu propio suero de leche agregando jugo de limón a la leche común. O vea este enlace:> mr-pauls-pantry.com/make-butter-milk/
How long do they keep Paul?
Hi Sally-Ann, they are best eaten right away, they are bit like scones for keeping. Traditionally, they were usually made fresh for that meal, normally fried breakfast.
When you get them made you’ll be doing well not to scoff the lot straight away. 😆.
They are soo easy to make it is but a small job to make them fresh each day. 👌🐢
@@ruthmaxwell60 Absolutely! today we tried them for the first time. And believe me, even if I wanted to keep them, that would have been a hard job to hide them away. My son LOVED those and after having 3 was already in the kitchen on the look out if any more left...:))
Do they work with self raising flour Paul
if u use self raising flour (it´s baking powder in it), then your not making SODA FARLS anymore :)
Hi Mr Paul
Can we use curd in place of buttermilk
No sorry, if yo don't have butter milk see my alternative at this link: mr-pauls-pantry.com/make-butter-milk/
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry Hi Mr Paul I like your videos because you explain everything very nicely.
I am from India
Can I ask why lemon juice is added to the milk?
Buttermilk is acidic and that's what activates the Baking Soda, if you don't have buttermilk, you can use ordinary milk but you must add the lemon juice to make it acidic, otherwise the bread won't rise. I hope this helps, if you have any other questions please don't hesitate to get back to me. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Thank u ...so is bicarbonate of soda same as baking soda.
Yes they both the same thing. Thanks for watching. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Do you know how to make Cornish pasties?
I most certainly do. Been making them in my bakery for the past 60 years. Cornish Pasties are on my video to-do-list ASAP. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
@@MrPaulsPantry Thank you. I get sick when I eat cheese, so I would have to make it another way, but I always wanted to know how they were made so I'm happy to see this recipe.
@@grandma.p I don't understand, you asked about Cornish Pasties, they don't have any cheese in them!
@@MrPaulsPantry Oh, I see. Maybe what I used to eat were something different. They had meat, potatoes and onions in them.
Pam H Yes Cornish pasties do have meat, potatoes and onions. I will make video for them soon. OK
👍🌹🌷🌻
now, my BIG question is: is it a magic pan you are using? how happen that the flower in there does not burn?!
Firstly I use semolina but you can use flour in the pan and it's on a very low heat. If the flour burns so will the bread.
Thanks for the answer! as a matter of fact, yesterday I tried this recipe. It came in quite handy as I had half a liter of milk which was already couple of days out of date in my fridge. When this happens, I have to throw it out and always with a heavy heart and remordimientos de consiencia. (I know I can use it for pancakes, but these take a lot of time, which usually I can't afford.) And my faith in you is huge, you will see it - yesterday, even before I saw your answer, I decided to put at risk my granny's cast iron skillet, my treasured one. Consider that it was the first time in my life that I cooked wihtout any oil and I just blindly followed your instructions. And it worked! they DID NOT burn. as it was already at 1 am, I left half of the mass till morning. And in the morning they turned out even better, more fluffy, and the smell was delicious! Had them with apple jam from my garden and Turkish honey, which is extremely good
Use soda flour
Take out the salt
Add a teaspoon(ish) of vegetable oil
You're welcome
I've been a baker for more than 60 years never heard of soda flour, anybody??
@@yodaslovetoy I see, just flour with bicarb added, why would I buy that? I don't even buy self-raising flour, just plain flour and add baking powder. I took a look at amazon but I see they don't have any anyway. Thanks for letting me know about it . Keep Safe
@@MrPaulsPantry there is a taste difference with the flour. I've tried using normal plain white flour with bicarbonate of soda added and it doesnt taste the same. I highly recommend you try this flour, with the ingredients suggested as it is a recipe that has been used for 20+ years that was taught to me by the great aunt and my grand mother who where both farmers wives from the west of northern ireland. I understand that you've been a Baker for 60 years and in comes some snot nosed Irishman who has a different way of doing it but as I've said, I highly recommended you try it
@@yodaslovetoy Not at all Von, I'm always interested hear something new. It was just I had never ever heard of it when I was in the UK, but having lived and had a business here in Granada, Spain for many years I though was something new, I certainly will give it a try.
Von, west of NI - Fermanagh? Neil’s Soda bread Flour is my go-to flour. 👌. 🐢