May 25, 2020

Humbled Females: new forum reply to Baking Recipes

New reply from Anina

<p>Wasn't sure of the best place to plant this idea but the baking thread made sense, because it's a nice thing to do if you have a few extra spoonfuls of sourdough starter available: bread Kvass! It's a pleasant, probiotic, slightly bubbly beverage that is easy to brew from leftover rye bread and seems refreshing for hot days.  We just sampled our first bottle and it was pretty good, though there was plenty of room for improvement and variations. Super easy, too.  Here's the recipe I used, though I'd love to know yours, along with any tips, if you have experience with this concoction.  "Na zdorovya"– to your health!</p>
<p>Kvass (by Ashley Adamant,  from the website, Practicalselfreliance)</p>
<p>6 cups water (plus more to fill if needed)</p>
<p>4 to 6 cups stale bread (preferably rye), toasted & cubed (roughly 4-6 ounces)</p>
<p>1/2 to 3/4 cup sweetener (sugar, brown sugar, honey, maple syrup, birch syrup, etc)</p>
<p>2-4 tablespoons sourdough starter</p>
<p>1/4 cup raisins (optional)</p>
<p>Seasonings such as fruit or herbs (optional)</p>
<p> </p>
<li>Bring the water, sugar and seasonings/raisins (if using) to a boil.  Stir to dissolve the sweetener, then turn off the heat.  Allow the mixture to cool to somewhere between 70 and 90 degrees F (luke warm).</li>
<li>Chop the bread and toast it until it resembles slightly overdone toast (browned but not burned).</li>
<li>Place the toasted bread and sourdough starter in a half gallon mason jar and pour the warm liquid over the bread (ensuring that it's no more than 90 degrees to avoid killing the cultures).  Add additional water if needed to fill the jar to within an inch from the top.</li>
<li>Cap the jar loosely and allow it to ferment at room temperature for 2 to 7 days.</li>
<li>Test the mixture, and when it's cultured to your taste, filter through a fine mesh strainer.</li>
<li>Bottle the kvass in mason jars or Grolsch bottles and store in the fridge.  Drink within 7 to 10 days– this beverage does not withstand extended storage.</li>
<p>A wild yeast starter, namely a rye sourdough starter, is the traditional culture.  Lacking that, add a few tablespoons of yogurt whey along with a very tiny pinch of commercial bread yeast or beer yeast. </p>
<p> </p>

Original Post by nel

Baking Recipes

<p>Since we have threads for Vegetarian and Non-Vegetarian recipes, I thought it might be nice to open a separate thread to share some baking recipes.    Going into autumn, I always have an increased urge to bake everything from tried-and-true recipes to new adventures found online.  I'd love to see what some others are doing or enjoy.</p>

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