kvass

today i begin another fermented beverage.  this one begins with whole grain bread which you dry out in the oven and then pour boiling water over.  wondering why i have to dry it out and then wet it?

my heritage has a bit of russian in it and this is related to that culture. i thought i would prepare this curiosity for my dad for his birthday this year. it takes about 1 month so i have just enough time.  he remembers drinking something like this in his early 20's which they had made at home.  it will be interesting to see if he actually will try it.  he doesn't really trust homemade concoctions.  he never opened and ate the pickles we canned for him one year for christmas.  he is leery of microbes.  i am too generally but what could possibly go wrong:)? 

today the bread, water, whey and grey sea salt combine and then will sit on the counter for 2 or 3 days covered before moving to the next step.  loving this sort of experimentation.  science i can totally relate to.  more to come on all the question marks about this project:)