Originally By Tony Ackland
Bread (From 'waste' products)Wal writes ...
I collected over a period 7kg of left-over bread. Dried it to make sure it did not go mouldy, and just treated it like a milled and cooked grain. You have the option of adding 10% malt to convert the starch to sugars or using amylase enzymes. Yield is apparently about 60% sugar from the starch in the bread. I used 1 kg bread/5 litres of water. (1 lb - 2 lb/gal seems the norm)
Left over bread can also be used as a supplement with a sugar wash to provide nutrients for the yeast.
'Bouza' which has been known in Egypt since the days of the Pharaohs. See http://www.fao.org/docrep/x2184e/x2184e07.htm Here is a redacted version.
Bouza (Egyptian beer):
Cut dough into thick loaves and bake lightly.
Moisten with water the 1 kg of wheat grain and allow to germinate (3-5 days).
Sun dry grains, crush and mix with the bread loaves which are soaked in water in a fermenter.
Add active slurry from previous mash. Ferment. Bread is also still fermented to make a 'bread kvas' by the Eastern Slavs (Ukrainians, Belarusians, Russians) and the word 'kvas' is mentioned in 10th century Kievan chronicles. 'Kvas' is a generic word covering weakly fermented drinks from malted grain, bread, fruits and tree saps (maple & birch). Red beets were also fermented to make a sour 'beet kvas' for borshch before the introduction of tomatoes which provided sourness. 'Bread kvas' which is allowed to go sour, is also used as a natural vinegar for borshch. Sometimes one comes across the word 'kvas' and for comparison purposes here are several redacted recipes.
Green malt and rye bread kvas:
Rye bread kvas:
Crabapple and wild pear kvas:
Kvas is a folk beverage, and there are many variations depending on available material and personal taste. I have seen recipes using mint or horseradish root for flavoring.