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Sourdough bread kvass

0
2024
Kitchen Russian
Calorie content 20.2 kcal
Portions 6 l.
Cooking time 3 days
Proteins * 0.7 g
Fats * 0.1 g
Carbohydrates* 4.6 gr.
* per 100 gr. product
Sourdough bread kvass
Content

At home, you can make your own sourdough bread kvass from rye bread crumbs with fresh yeast. The drink has a medium intensity color, has a mild taste and a refreshing effect on the body.

Ingredients

Cooking process

step 1 out of 11
Dry pieces and crusts of black rye bread in the oven.
step 2 out of 11
For sourdough, pour granulated sugar (4 tablespoons) into a clean jar, put crackers (120 gr.).
step 3 out of 11
Cover with hot water or boiling water. The water should reach the shoulders of a three-liter jar. Allow to cool completely.
step 4 out of 11
When the water becomes warm, about 35 degrees, dissolve the yeast in 50 ml. warm water.
step 5 out of 11
Pour the mixture into a jar. Cover the jar with gauze, folded several times. Leave to ferment in a warm room for 1 day.
step 6 out of 11
After a day, at the bottom of the jar, you can find thick, that is, leaven.
step 7 out of 11
Drain the liquid through cheesecloth, this kvass will smell strongly of yeast.
step 8 out of 11
Remove the large softened crackers from the jar, and leave the fine thick. Get it out of the jar, wash the jar, put the leaven from the thick back into it.
step 9 out of 11
The first sourdough tastes like yeast, however, with each new can of kvass, the smell and taste of yeast will evaporate more and more.
step 10 out of 11
Add 5-7 tablespoons to the thickened jar. sugar, add 2-3 crackers, pour in warm water, about 35 degrees. Cover with gauze and leave for a day and a half.
step 11 out of 11
Pour the ready-made kvass into a jar or bottle and cork it, put it in the refrigerator. Part of the excess thick, which will subsequently become more and more in the bank, should be removed each time.

Bon Appetit!

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