tag:blogger.com,1999:blog-8066877917844499643.post3943822414695662580..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Neo-KvassThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8066877917844499643.post-46761624358298631952018-01-28T11:12:40.600-05:002018-01-28T11:12:40.600-05:00Nice, real Russian Kvass usually had lacto bacteri...Nice, real Russian Kvass usually had lacto bacteria in it. Back in the early 1900s it was common to use a sourdough starter to get the Kvass fermenting. It was also common to add flour to it.Anonymoushttps://www.blogger.com/profile/06124841506184502603noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48366729350501365922007-07-21T21:21:00.000-04:002007-07-21T21:21:00.000-04:00awesome stuff. Have you by any chance read "Wild F...awesome stuff. Have you by any chance read "Wild Fermentations"? The authors name does not come to me now but he does cover Kvass in the book, been wondering about it ever since.<BR/><BR/>Please keep us updated on this!<BR/>Thanks again,<BR/>Brian (www.breuni.blogspot.com)Brianhttps://www.blogger.com/profile/02776063783989023540noreply@blogger.com