Kvas from The Science of Fermentation (page 185) by Robin Sherriff

  • sourdough starter
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  • rye sourdough bread
  • Show all ingredients...
  • Serves : 3 litres

  • EYB Comments

    Can substitute dry yeast or fresh yeast for sourdough starter, sourdough bread or yeast-leavened bread for dry sourdough rye bread, dried apples, sulfite-free dried apricots, or dried pears for organic raisins, raw honey for brown sugar, and sugar, honey, or syrup for raw brown sugar. Starter takes 1-2 days; kvas ferments 5-7 days total.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry yeast or fresh yeast for sourdough starter, sourdough bread or yeast-leavened bread for dry sourdough rye bread, dried apples, sulfite-free dried apricots, or dried pears for organic raisins, raw honey for brown sugar, and sugar, honey, or syrup for raw brown sugar. Starter takes 1-2 days; kvas ferments 5-7 days total.

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