”Bread is one of the largest items wasted in the UK. I LOVE BAKING MY OWN BREAD but often the ends are pretty crusty. Rather than discarding them I take the roasted and toasted edges and grate them for breadcrumbs and also this recipe for Kvass. It also uses the sourdough discard but you can use shop bought yeast.
GeorgeFlavour Fred
It’s a simple process where I grab a large jar and place in the breadcrumbs with boiling water. The liquid is full of the flavour and food for a yeast to eat up which creates a cereal drink known as Kvass. For me I like to play around a bit and add many different breadcrumbs (this had a gingerbread in it too) and as I was about to head away for Christmas I put beetroot in to which I was worried about not using.
Much like brewing a beer I created a liquid from the breadcrumbs and strained before adding in the sourdough starter discard & beetroot. The breadcrumbs were destined for thickening a mushroom soup too which was then frozen.
I left it for a few days to ferment before straining again and placing in a vessel with a bit of space allow carbonation. At this point we are officially brewing and it my reach 2%abv but more importantly developing probiotics, goodness and a slightly sour flavourful drink.
There was no weighing here but as I was fermenting making live drinks where glass jars are often a risk if you aren’t checking often. Use plastic if you are concerned.
If you don’t have a sourdough starter you can use a yeast for baking.
