Brewing

In son's kitchen all hands were  roped in to help strain the soggy bread crusts in the process of making kvass, a light beer fermented with toasted sourdough. 
Having saved  all the ends of the loaves he bakes, he took the opportunity of an visiting friend and fermentation expert to embark upon the project.

The crusts were toasted in the oven  then soaked in water with some added sugar. The light brown liquid strained off will be filtered again then transferred to fliptop bottles for a few days. The natural yeasts in the bread are all that's required to produce some fizz. The alcohol content will be  low enough for the children to drink if they like it. (I suspect they will!)

Simple kvass recipe and strained liquid extra