SC - Re: 90 ingredients Holloptrida translation (long)

[ChannonM@aol.com]

I got the idea from an earlier post that most of the modern dark breads would
not be suitable as they all contain something to color the bread to the dark
color...the idea being that the color agent would transfer itself to the
beverage.  I assume that this same restriction would apply if I purchased
something like pumperninckel (?sp)?

Kiri

Jenn/Yana wrote:

> >I took some boiling water and added some pnkl bread and honey.  when
> >it cooled i added a couple mint leaves, and pitched the yeast.
> >i let it ferment and fed it honey over several weeks...
> >Straining it was a pain, let me tell you.. ;)
> >
> >I mentioned I had some to a ukrainian friend who agreed to try it.  He
> >said it was definatly kvas, but *extreamly* strong... apparently it
> >was more of a kvas wine.. ;)
>
> Good gods, I'll say!  LIGHTLY fermented, lightly fermented!  No more than a
> few days, please!  After all, most Russians give this stuff to their
> children as a summertime beverage and specifically call it a non-alcoholic
> beverage (it only has a teeny little bit of alcohol when it is ready).
>
> Most of the Russian recipes for bread kvas I've seen call for the bread to
> be dried first.  The finished rusks are called "sukhari", which translates
> directly to "dried things."  I know some recipes toast the bread, but since
> the prepared bread (in the Russian recipes, anyway) is usually called
> "sukhari" and not "grenoki" (toasted/grilled breads), I'm not sure toasted
> bread would be right for making kvas, at least not this variety (there are
> lots, after all).  Just theorizing here, I have no proof.
>
> --Yana
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