Kvass from rye flour without yeast
0
6557
Kitchen
Russian
Calorie content
25.9 kcal
Portions
10 port.
Cooking time
5 days
Proteins *
0.4 gr.
Fats *
0.1 g
Carbohydrates*
6.2 gr.
White kvass on rye flour without adding yeast improves digestion, increases efficiency and speeds up metabolism. Rye flour contains all the ingredients for lactic acid fermentation.
Ingredients
Cooking process
Dissolve the sifted rye flour in water until the consistency of sour cream. Add granulated sugar to the mixture and stir.
Toss unwashed raisins into a bowl of sourdough, on the surface of which microorganisms live, which will help the fermentation process.
Put the starter culture in a warm place for a couple of days, covering it with a thin, clean towel. The sourdough is ready when it starts to smell sour.
Remove the raisins from the sourdough, discard them. Put the dough in a washed three-liter jar. Pour the wort with clean water, a little short of the neck of the jar.
Pour 3 tablespoons into the water. rye flour and sugar, stir. Cover the jar and let stand at room temperature for 2-3 days.
When the kvass is ready, pour it into bottles, leave the bulk. Tighten the bottles with kvass thoroughly and put them in the refrigerator to cool. It is also worth keeping it there.
Pour water back into the jar with the rest of the grounds, add 3 tbsp. flour and sugar. Pour the kvass into bottles after 2-3 days. This can be repeated endlessly. It is better to throw away some of the thick matter each time.
Bon Appetit!