Russian Bread Kvass is a favourite in our house. It’s sweet, it’s sour, it’s bubbly, it’s rich. And that’s before you’ve flavoured it – which you can do with fruit, herbs, spice and roots. Kvass is a less-well-known cousin to … Read More
It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich.
I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.
