Comments on: Russian Bread Kvass https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/ Mon, 25 May 2026 06:05:49 +0000 hourly 1 https://wordpress.org/?v=6.6 By: Alison Kay https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-5089 Mon, 25 May 2026 06:05:49 +0000 http://ancestralkitchen.com/?p=740#comment-5089 In reply to Anonymous Fermenter.

Brilliant. Thanks for confirming!

]]> By: Anonymous Fermenter https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-5041 Wed, 20 May 2026 17:05:11 +0000 http://ancestralkitchen.com/?p=740#comment-5041 In reply to Alison Kay.

You absolutely can make kvass with honey. As I understand it, historic bread kvass made exclusively with it.

]]> By: Alison Kay https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4405 Mon, 26 Jan 2026 09:43:10 +0000 http://ancestralkitchen.com/?p=740#comment-4405 In reply to Peter Henry Owen Murless.

Hello! I have never tried replacing the sugar with honey. I imagine it can be done. I would do it a few times with sugar to get a strong starter culture (in the bread). I would then introduce the honey slowly – maybe swap out 1/3 of the sugar for honey the first time and then up it on subsequent batches. Let me know how it goes.

]]> By: Alison Kay https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4404 Mon, 26 Jan 2026 09:40:46 +0000 http://ancestralkitchen.com/?p=740#comment-4404 In reply to Eiliv Gunleiksrud.

Yes, it is. I have never done it but I have followers who have. You should be able to follow all the instructions here but substitute sourdough spelt for sourdough rye. Let me know how it goes!

]]> By: Eiliv Gunleiksrud https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4386 Fri, 23 Jan 2026 21:39:33 +0000 http://ancestralkitchen.com/?p=740#comment-4386 Hi! I’m regularly baking spelt bread with sourdough. Is it possible to make kvass with that, does it have to be rye?

]]> By: Peter Henry Owen Murless https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4385 Fri, 23 Jan 2026 18:57:20 +0000 http://ancestralkitchen.com/?p=740#comment-4385 Hi from Zambia. Can one replace the sugar with honey. I’m a beekeeper, I’ve got lots of honey!

]]> By: Alison Kay https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4369 Mon, 19 Jan 2026 09:46:21 +0000 http://ancestralkitchen.com/?p=740#comment-4369 In reply to Iri.

I’m glad it tastes good Iri!

]]> By: Iri https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4324 Thu, 08 Jan 2026 09:36:05 +0000 http://ancestralkitchen.com/?p=740#comment-4324 ]]> In reply to Rob.

Mine too is thick and slimy, but the taste is delicious. I’m waiting for the second fermentation, it’s already bubbling 🤩

]]> By: Alison Kay https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4286 Sat, 03 Jan 2026 15:45:21 +0000 http://ancestralkitchen.com/?p=740#comment-4286 In reply to Theo.

Thanks for confirming!

]]> By: Theo https://ancestralkitchen.com/2020/11/02/russian-bread-kvass-ancestral-cook-up-november-2020/#comment-4285 Sat, 03 Jan 2026 15:02:12 +0000 http://ancestralkitchen.com/?p=740#comment-4285 In reply to Alison Kay.

I think you’re right the successive batches have been alright so assuming there’s less gluten to reuse.
Yes I think the raisins make a difference but perhaps just cos there’s only a few in there vs a whole handful.

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