One day I was reading online about how to make a rye bread that I used to love back when I was a kid in the USSR days. I’m taking about making an authentic Borodinsky Bread which isn’t sold in it’s pure form in USA and the versions that are sold have a long list of unknown or hard to spell ingredients. Now making a dough with bakers yeast has always been viewed negatively by me and I always avoided even trying bread baking at home. But here it’s sourdough, which sounded very nautral. And by making it at home it would mean that it’s now possible to make Kvass! So finally I gave in. Let’s try to make the sourdough rye from scratch!