Sandeep Gyawali (MicheBread.com) and James Brown (bartonspringsmill.com) are two people responsible for bringing sourdough bread back to my kitchen. After their workshop and tasting a variety of bread loaves made with the heirloom grains available locally, I started baking sourdough bread on a regular basis again. With Sandeep’s permission, I am publishing an extract from the workshop — a universal formula for a delicious and healthy bread a novice can easily make at home.
Dry and crumbled kvass bread is considered a dry kvass starter. The next step is to extract its flavor with hot water. If this water extract is cooked down to a syrupy consistency, it becomes kvass suslo or liquid kvass starter. Both dry and liquid kvass starters provide more complex flavor foundation for the kvass in comparison with regular bread recipe.