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Irish soda bread's history is deeply interwoven with survival. The arrival of baking soda in the 1830s provided a crucial alternative to yeast, which was scarce and often unaffordable. During the devastating Great Famine of the 1840s, when the potato crop failed, families survived on inexpensive, imported flour. This soft flour wouldn't rise well with yeast, making the chemical reaction of soda and the natural acid in buttermilk the only reliable way to create a filling, albeit simple, bread. Th
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