Nope. Soda bread has baking soda as its leavening agent. Sourdough has
natural yeasts, usually saved in "starter" form, as its leavening agent.
Taste and texture both differ.

In article >,
"Ozgirl" > wrote:

> SO soda bread and sourdough bread are one and the same?
>
>
> "Cheri" > wrote in message
> ...
> >
> > "Storrmmee" > wrote in message
> > ...
> >> soda bread recipe? you can email as i am sure it doesn't fit low
> >> carb, or diabetic, Lee
> >
> > It's really simple and delicious. It's not low carb, but I won't be
> > eating any of it, so will just go ahead and post it...it gets really
> > crusty on the outside, and dense and moist on the inside.
> >
> > 4 cups all-purpose flour
> > 1 teaspoon baking soda
> > 1 teaspoon salt
> > 1 to 1 1/2 cups buttermilk
> >
> > Cooking Directions
> >
> > Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and
> > salt
> > together into a deep mixing bowl. Gradually add 1 cup of buttermilk,
> > mixing with
> > a large spoon until the dough is firm enough to be gathered into a
> > large ball.
> > If the dough crumbles, add some more of the buttermilk, a tablespoon
> > at a time,
> > until the particles adhere.
> >
> > Place the dough on a lightly floured board, and pat and shape it into
> > a flat
> > circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set
> > the loaf on
> > a floured baking sheet. With the tip of a small knife, cut a 1/2 inch
> > deep cross
> > into the dough, dividing the top of the loaf into quarters.
> >
> > Bake the bread in the middle of the oven for about 45 minutes, or
> > until the top
> > is golden brown. Remove from the oven and wrap in a clean cloth and
> > let cool on
> > a wire rack for about 20 minutes.
> >
> >
> >
> >

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