McGrath: Sorry to disagree with you regarding the "soda bread." White flour was hardly ever used where I came from. It was always brown flour known as "oneway" flour. It was mixed with sour milk and bread soda together with a little salt. Soda is alkaline and to get the rising effect had to be mixed with the acid of the sour milk. It was made into a dough and then baked in a bastable. White flour was more often than not used for sweet cakes such as currant or raisin or apple. The cake was ready when if you tapped the base, it gave off a hollow sound.