[Phil_M]

Ok, so I'm a history geek…but this article got me wondering…

So, folks used to make beer from bread…but how moldy was the bread? My wife is an avid baker, and moldy bread is as certain an eventual outcome as stale beer.

I know Sake uses mold to saccharify white rice. Are there any bread molds that could perform saccharification?  Does anyone know of any place to read on this more? (Aside from the references in the article?)

[brewday]

Kvass is traditionally made with leftover bread, usually stale, but never moldy.