The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Does anyone make bread kvass?

ann444's picture
ann444

Does anyone make bread kvass?

I found a recipe for bread kvass that uses mostly starter and just a small amount of sugar.  I thought it would be a great way to use my discard.  It got nice and fizzy but tasted like liquid bread.  Smelled like an open bottle of beer left out overnight.  If I add fruit, herbs, spices during a second ferment will change the flavor enough?  I haven't tired using sugar instead of starter.  Is that a better way to go?  Appreciate any suggestions.

clazar123's picture
clazar123

Just enter "kvass" in search box. There are many posts but not too many lately. Seems to be intermittent interest over the years.

Kvass is usually referred to as "liquid bread" so I am not surprised at your comments. Look to the eastern European/Russian community for information. I have used old rye bread (not the commercial gummy bread but REAL rye bread) and raisins to make kvass just a few times. Flavors are added with raisins and ginger, as I recall. Delicious.

Have fun!