Fermentation Friday – Kvaas – 21st Feb
One of the highest contributors to household food waste is bread – with 34 – 44% of all that is produced not being eaten (Tesco). Not all of this goes to landfill, however, but a significant proportion does. Many war-time recipes call for stale bread but it isn’t always feasible to create or consume. We can also take inspiration from outside our own culture – especially when combining with the sourdough craze. In comes Kvass. This is a fermented drink made in predominantly Slavic countries from stale (rye) bread and sourdough starter. The wonder of kvass is that it is a speady ferment and you can have a delicious drink within 2-3 days. It’s also wonderfully low effort, making it an easy way to reduce food waste and have a positive environmental impact.
Note – depending on sugars used & in the base bread kvass will be a low volume alcoholic beverage of ~1-3%.
Croft Carbon College Education Space, Annex 2 Davidson House, 57 Queen Charlotte St, Leith, Edinburgh, EH6 7EY
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- Lectures 0
- Quizzes 0
- Duration 50 hours
- Skill level All levels
- Language English
- Students 4
- Assessments Yes