Kvass on the thick of rye flour
0
2458
Kitchen
Russian
Calorie content
23.8 kcal
Portions
1 l.
Cooking time
3 days
Proteins *
0.4 gr.
Fats *
0.5 gr.
Carbohydrates*
5.2 gr.
Our grandfathers once loved to quench their thirst in the summer with such a delicious natural drink as rye kvass. Ancient recipes are relevant to this day, because such kvass gives vigor, heals the body and contains beneficial microorganisms.
Ingredients
Cooking process
For the grounds, pour rye flour into a clean glass liter jar, put 2 tbsp. with a top of granulated sugar. Pour in water, shake with a whisk until combined. Put a handful of unwashed raisins in the thick and stir again. Cover the jar of sourdough with gauze, folded several times, and secure it with an elastic band. So insects, attracted by the smell of the thick, will not be able to get inside. Leave the starter culture to stand in a warm place for 2 days. The leaven is ready to use.
Bon Appetit!