What You Need to Know
Saccharomyces cerevisiae and Lactobacillus species convert maltose from hydrolyzed bread starch into lactic acid (0.3-0.6% w/v), ethanol (0.5-1.2% ABV), and CO2 through heterolactic fermentation, with Maillard reaction products from toasted bread contributing melanoidins.
Transforms food waste into a probiotic beverage with distinctive sourdough-like flavor, used as both a refreshing drink and soup base.
Key Parameters
Temperature
20°C
16°C - 25°C
Time
48 hours
36 hours - 5 days
Equipment
Earthenware crock or food-grade plasticCheesecloth/mesh bag for breadpH meter (optional)Hydrometer (for Brix measurement)
Steps
- 1.
Okroshka (Russia): Provides acidic counterpoint to raw vegetables and boiled meats
- 2.
Kvass cocktails (Modern mixology): Adds complex grain notes to spirit bases
The Science
Primary Reaction
Heterolactic fermentation (phosphoketolase pathway)