Ancestral Fermentation: Bread Kvass Made Without Commercial Yeast

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If you’ve hung out in the world of cultured foods for very long you have probably heard of beet kvass. It is a popular tonic listed in the book Nourishing Traditions.

It is made simply with beets, water, salt, and an optional starter culture of whey. It is slightly sour, earthy, and not exactly something you drink because you can’t get enough of the taste.

But there is another type of kvass, a bread-based kvass, that also hails from Russia. If you scour the internet for recipes you can find about a hundred with some combination of bread, yeast, water, and optional fruits and sugars.

I knew that kvass had to have been born out of necessity, though. And because of that I wondered if the yeast, something that wasn’t available for much of history, was a new addition. Turns out it was, and you can make it perfectly well without it.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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An Introduction to Ancestral Fermentation

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Before we could share recipes on the internet, before you could purchase specific cultures for consistency and reliability, before food was shipped across continents or even state lines… there was fermentation.

Here on the blog I’d like to start a series on ancestral fermentation. We’ll explore the roots of fermentation, how it was done historically with no special equipment, and how various cultures have used it around the world for as long as food has been eaten.

But first, lets explore some of the very basic historical tenets of fermentation.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website