Sourdough Soda (Fermented Cinnamon & Raisin Drink)
Overview
A refreshing, lightly sparkling kvass-style drink made from toasted stale sourdough, cinnamon, and raisins. Low sugar, gut-supportive, hydrating — and completely natural.
Ingredients (1.5–2 L)
- 200–250 g stale sourdough bread (ideally wholegrain or rye-based)
- 1.5 L water
- 50–70 g sugar or honey (fuel for fermentation; most is consumed)
- 1 small handful raisins (10–15)
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- Optional but helpful: 1 tbsp active sourdough starter
- Optional flavour extras: strip of lemon peel; a few cloves; thin slice of fresh ginger
Method
-
Toast the bread
Cut the stale sourdough into chunks and toast at 180°C until deep golden-brown with some darker edges. This builds flavour, colour, and melanoidin/antioxidant complexity. -
Make the infusion
Add the toasted bread, raisins, cinnamon (and any optional peel/spices) to a large pot. Pour over 1.5 L of water. Bring just to a gentle simmer for 5–10 minutes, then switch off the heat. -
Steep and cool
Let the mixture steep as it cools to room temperature (about 1–2 hours). You're making a flavoured, bread-based "tea" as the base of the soda. -
Strain
Pour through a fine sieve or cheesecloth into a fermentation jug or large jar. Gently press the bread to extract liquid, but don't mash it into paste. -
Sweeten and inoculate
Once the liquid is just warm (not hot), stir in the 50–70 g sugar or honey until fully dissolved. If using, add 1 tbsp sourdough starter and stir again. -
Primary fermentation (12–36 hours)
Cover the jar with a clean cloth or a loose lid. Leave at room temperature for 12–36 hours. At ~12 h: very mild tang, little fizz; at ~24 h: more flavour, light carbonation; at ~36+ h: tangier, more pronounced fermentation. Taste every 8–12 h and stop when it reaches a pleasant balance of light sourness and gentle fizz. -
Bottle and carbonate
Strain again if needed into clean swing-top bottles or screw-cap glass bottles. Add 2–3 fresh raisins to each bottle (traditional kvass trick: they float when it's ready). Seal and leave at room temperature for 6–12 hours to build carbonation. -
Chill and serve
Move bottles to the fridge to slow fermentation. Open carefully (over the sink the first time), pour into a glass, and enjoy chilled.
Extra Guidance
- Best consumed within 3–4 days for optimal flavour and low alcohol (typically well under 1% if timings are modest).
- For a more citrusy profile, add lemon peel and reduce cinnamon slightly.
- For a ginger version, add a thin slice of fresh ginger during the initial simmer, then remove before bottling.
- If you prefer it less sweet, ferment closer to the 36-hour mark so more sugar is consumed by the microbes.
- UPF profile: 100% non-UPF; uses simple ingredients and fermentation rather than additives.
- Use case: As a low-sugar, low-alcohol alternative to soft drinks in the evening, or as a gentle digestive drink with meals.