The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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This is hello from China with liquid bread

September 18, 2010 - 10:36pm -- Axel

Hi everybody !  I am Axel living in China . I have Russian roots and here my first attempt with kvas. Kvas called sometimes - liquid bread.

I had had dry rye bread , so I soaked them with very hot water for couple of hours then added yeast and sugar and fermented over night. 

In the morning strained and filtered liquids transferred into bottle added dry fruit and refrigerated.

The remained soaked wet bread I mixed with wheat flour, added some kvas and fermented again. Baked the next day.

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