[Tastebridge] Hi all: I work at a bakery, so I have SO MUCH stale or burnt rye bread

Frantisek Apfelbeck algoldor at yahoo.com
Fri Jun 1 01:54:28 PDT 2012


I will help with preparing some wiki post but earliest next week. Now I have just finished the internal box of the experimental incubator and I'm completely done, exhausted, it took me way longer than I expected. I'm going to watch some intellectual movie like Commando.

Now when you are talking about the kvass, I'm starting to really miss it. It is quite impossible to get here the rye flour on the first place and oven on the second - the kitchens here have just stoves that is it, sad ...

I'll be in touch please post to the discuss about your progress on kvass. We can do few batches at ToorCamp in August :-)) Are you coming Alex?

Sincerely,

 
Frantisek Algoldor Apfelbeck


biotechnologist&kvasir and hacker


http://www.frantisekapfelbeck.org


"There is no way to peace, peace is the way." Ghandi



________________________________
 From: Alexander Chemeris <alexander.chemeris at gmail.com>
To: Sonja Trauss <sonja.trauss at gmail.com> 
Cc: tastebridge tastebridge <tastebridge at lists.noisebridge.net> 
Sent: Friday, June 1, 2012 4:23 PM
Subject: Re: [Tastebridge] Hi all: I work at a bakery, so I have SO MUCH stale or burnt rye bread
 
Hi Sonja,

On Fri, Jun 1, 2012 at 2:31 AM, Sonja Trauss <sonja.trauss at gmail.com> wrote:
> ok cool. I will ask you for a recipe once I make a firm plan with Lewis and
> whoever else.

Sure.

> Actually, do you have a suggestion about the size of our first batch?

We usually do 5 liters or 10 liters at home. 5 liters is a good size
to start with, I think.

> how much bread should I stockpile?

You don't need tons for the first try :)

For 10 liters we use 1 loaf of the Russian black bread. It's weight is
usually 700 gram (when fresh). So for the 5 liters you need the half
of that.

> does it NEED to be stale?

No. But you should dry it before the use.

We usually buy a fresh loaf, cut it into pieces similar to french
fries (about 1cm in diameter) and then dry then in an oven.

> some of it might be quite fresh, but burnt.

That's good - see above.
Burnt pieces will give a nive brown color to the kvass and give it
more vivid taste. When we do kvass at home we ususally burn a few
pieces of bread artificially.

> How old can it be?

Doesn't matter, until it doesn't have mold and smells fine.

> Thanks, this will be awesome if it works. Currently we throw out tons of
> bread, and kvass is so delicious.

Good way to re-use the bread!

Just notice, that if you buy kvass in a shop, it's most likely made
from wort instead of bread. Bread kvass has a bit different taste and
is more carbonated.


PS Someone should scrap this info to some wiki..

-- 
Regards,
Alexander Chemeris.
CEO, Fairwaves LLC / ООО УмРадио
http://fairwaves.ru
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