The reasons why I couldn't bake this home made soda bread are many and varied so I'll not bother listing them here. Instead I'll just enjoy the bread and reflect on the next few weeks more of the Great Scottish Lockdown; not seeing family and friends, working from home and a January and February mostly spent on reflection, mopping up the debris from failed freezers and learning life's cruel lessons. Please note that going stir crazy is not an option.
For one thing I've now learned some baking facts regarding the various white powders you might use. It has come to pass that mostly by trial and error I now know that baking soda, bicarbonate of soda and cream of tartar though similar are not the same. I did not learn this by baking but by purchasing, one of my shakier lifetime skills that I'm now eager to develop, that and listening properly. Those small pieces of key knowledge should see me through until the end of January anyway. After that I'll try to focus on learning something else.
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