Kvass: A Traditional Russian Fermented Beverage

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1. 1Step 1: Boil the water and maple syrup for a minute or two.
2. 2Step 2: Let it cool down to 80 or 90 degrees.
3. 3Step 3: In the meantime, toast your bread. Toast it well, but don't burn it.
4. 4Step 4: When the toast is cool, crunch it up and add it to the well cleaned fermenter.
5. 5Step 5: Add to that the sweetened water and the sourdough starter or the little bit of yeast and stir or shake it up.
6. 6Step 6: Cover with a cloth secured with a rubber band to let the air in and keep the bugs out.
7. 7Step 7: Put it in your cozy fermentation spot out of direct sunlight and let it sit for 5 to 7 days.
8. 8Step 8: Maybe shake it up a bit once in a while to keep the bread on top wet and working.
9. 9Step 9: It will probably start to bubble in a few hours.
10. 10Step 10: After a week, strain out the bread with a coarse strainer, then a fine one.
11. 11Step 11: I even let it settle out for a day then carefully pour it into sanitized bottles.