Kvass is a probiotic drink - similar in that way to kombucha or kefir - that is often mentioned in the various Russian Typikons. It is incredibly easy to make, provides some nutrition, good for the microbiome, and the recipe can be adjusted to suit almost anyone’s taste. It’s basic idea is to combine water, sugar, and yeast. A multitude of historical and modern recipes are available in cookbooks and on the internet, but here is perhaps the simplest recipe for bread kvass:
I do not and never heard of anyone doing it. Theoretically, nothing bad would happen if you dilute your kvass, but I imagine that it will affect the taste - it might taste "watery."
My apologies, I meant after step 4 in your recipe. I didn't see it mentioned after the sucanat, bread, and rye sourdough starter, but in the pictures it appears very liquid!
Maybe it's a dumb question from a noob American who's never heard of kvass but just happens to have all the listed ingredients!
Ah! Yes, I misunderstood. Yes, after putting all the ingredients into the a jar, the jar if filled with water. I usually use warm water (but not too warm) in order that the sugar dissolves a bit; but it is not critical for the sugar to dissolve completely, since yeast will eat it anyway. The sourdough starter does not have to be rye; you can use wheat - the important part is the yeast, not the grain. I hope this helps. Let me know how it turned out!
The kvass turned out great! I didn't have any berries on hand, so I added a little fresh orange juice before the 2nd fridge ferment. Kids and husband approved!
Top off with water?
I do not and never heard of anyone doing it. Theoretically, nothing bad would happen if you dilute your kvass, but I imagine that it will affect the taste - it might taste "watery."
My apologies, I meant after step 4 in your recipe. I didn't see it mentioned after the sucanat, bread, and rye sourdough starter, but in the pictures it appears very liquid!
Maybe it's a dumb question from a noob American who's never heard of kvass but just happens to have all the listed ingredients!
Ah! Yes, I misunderstood. Yes, after putting all the ingredients into the a jar, the jar if filled with water. I usually use warm water (but not too warm) in order that the sugar dissolves a bit; but it is not critical for the sugar to dissolve completely, since yeast will eat it anyway. The sourdough starter does not have to be rye; you can use wheat - the important part is the yeast, not the grain. I hope this helps. Let me know how it turned out!
The kvass turned out great! I didn't have any berries on hand, so I added a little fresh orange juice before the 2nd fridge ferment. Kids and husband approved!
Thank you Fr! I will report back in a few days.