u/Benjamin-Rainel

I am playing with the idea of adding part of the sugars as caramel syrup to my next attempt. Any thoughts/experiences?

I hope this is the right place for it, if not please reference suited subreddit, thx)

Recently I made my first bread kvass attempt. Unfortunately the flavour was very unpleasant and it was not drinkble. Right off the bat:

- no mold, visible contamination

- proper and active fermentation

My recipe was: (made smaller batch, but ratios apply)

- stale, dark (brown) roasted bread (store bought, half-whole grain, wheat probably, weight taken after after petting stale, before roasting) 100g

- white sugar 100g

- spelt sourdough starter (100% hydration, active, past peak) 50g

- 1L Water

1. After toasting I soaked the bread for 12h in the water and added the sugar.

2. Then added the sourdough starter and dissloved it.

3. I planned to let it ferment for 24h (here it could have gone south!) but by accident it turned out to ferment for 48-ish hours.

4. I strained the solids and let if secondary fermented in a pressure safe bottle for anotger 24h.

Results:

- glue-y off flavours

- excessiv sourness

- no residual sweetness

- no carbonation or foam

- generally very unpleasant aroma

What might have gone wrong: (I have some ideas)

- over-fermented

- too lated bottling

- too much sourdough starter

- too little sugar

- wrong bread type

...but I am (beside over-fermentation and bottling timing) not sure about any of these.

Help is greatly appreciated. I hope with tweaks and troubelshooting I might be able to make a tasty bread kvass soon.

Thanks and Cheers!