You inspire me! Next time I make spaghetti sauce I’ll try to take a picture of it.

As for the bread, there’s really no comparison. Although soda bread is way delicious it’s more or less the polar opposite of slow-rise yeast breads like the famous no-knead.

Easiest way I can think of to describe the difference is to say soda bread is sort of like a giant muffin. MUCH better, I hasten to say, and far more versatile, but it does get stale very quickly; it’s too crumbly to make good sandwiches and the nutty fresh whole grain taste is nothing like the taste of slowly fermented white flour.

Have you ever made flatbread like pita? Kind of the best of both worlds. It has the unique texture and flavor only yeast-raised breads can have, but it’s ready a lot faster than loaf bread. (On the downside you do have to roll out those rounds, so pita is more work than either of the loaves under discussion. On the upside, if your oven has a window it’s fun to watch ‘em puff up)

I just happened upon your blog when searching for spaghetti sauce pictures on Google.

I have been making No Knead Bread since discovering it a few months ago. It is SOOO good, but what really attracted me to it was the ease of preparation.
Now I see this Soda Bread recipe and I am speechless…can it be true…where is the yeast, where is all the rising time?
I can’t wait to try it!

I was curious if you have ever tried No Knead Bread and what you thought, and if you have, did you find it comparable in taste?

Thanks!