“This is an all-purpose and relatively foolproof recipe based on several I collected while researching ‘The Country Cooking of Ireland.’” -author Colman Andrews, whose Irish cookbook won the 2010 James Beard Foundation award for Best International Cookbook and Cookbook of the Year.
3 1/2—cups stone-ground whole wheat flour, preferably Irish or Irish-style
1 1/2—cups unbleached white flour, preferably Irish, or pastry flour, plus more for dusting
3/4—teaspoon baking soda
1—teaspoon salt