Soda Bread "Spillover"?
Hoping for some guidance.
Tried making a soda pan bread using this recipe,(about 115% hydration with baking soda as leavener and acidulated milk as liquid) and got a great result.
The second time I tried it, I used Red Fife instead of stone-ground whole wheat – you can see what the result looked like in the thread photo.
It doesn’t seem to have affected the quality of the bread itself.
All help appreciated.
Source: Fresh Loaf