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If you like miche-style bread and zero-waste, then this is the bread for you. This recipe came from the mind of one of our bakers after making lots of kvass this past winter—kvass being an effervescent fermented drink popular in Eastern Europe made with stale rye, essentially a bread soda. Taking the bread discard from the kvass process, we use that to leaven the next batch of bread. The result is a deep, complex flavor coming from the multiple processes of fermentation with a moist crumb.
If you like miche-style bread and zero-waste, then this is the bread for you. This recipe came from the mind of one of our bakers after making lots of kvass this past winter—kvass being an effervescent fermented drink popular in Eastern Europe made with stale rye, essentially a bread soda. Taking the bread discard from the kvass process, we use that to leaven the next batch of bread. The result is a deep, complex flavor coming from the multiple processes of fermentation with a moist crumb.