Reading through this page...

Does anyone know if the technique mentioned by the earlier Aerated Bread Company still exist today? Like can you buy a bread somewhere made with the technology. No yeast but using carbon dioxide? Sounds like the irish soda bread, so not fermentation by yeast but chemical leavening. But surely they are different because the irish soda bread is dense whereas the Aerated bread sounds like something more fluffy. Googling around I couldn't find a photo how did this bread look like.