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If kvass made solely from bread and S. cerevisiae does ferment, then certainly the yeast is finding a source of sugar. I have a hypothesis that might answer your conundrum: the action of wheat/rye amylase. Most flour has a small proportion of amylase, although refined wheat flour doesn't contain...

Cooking with beer is nothing new, however I've had a sort of "eureka" moment recently, which obviously means my brain is frothing up and keeping me up later than I should... After reading up a bunch about koji's (and its derivatives like miso) possible uses in aging and tenderizing meat, I've...