Yeast kvass

We offer a recipe for an unpretentious wheat sourdough with the addition of whole grain flour, as well as with the addition of yeast. This mixture does not need feeding for many days. In fact, you need to make the sourdough dough once, send it to the refrigerator for ripening and periodically open it for air exchange processes. On the third day, the leaven will be ready to knead the dough.

The sourdough matures and develops faster if ready-made yeast is added to it. Of course, to adherents of natural homemade starter cultures, this method may seem "unfair", but in cases where a guaranteed result is required, the recipe has the right to life. In addition, beginners will like this method - there will be more confidence in the positive outcome of the starter culture.

Kvass from birch sap without sugar, although the juice is sweetish, turns out to be bland, so yeast or dried fruits and bread are added to it to enhance fermentation. You are offered the simplest recipe for making such kvass - from juice and yeast. The drink will be well carbonated and with a pleasant sour taste, and you can sweeten it in a glass. Kvass without sugar does not acidify and is well stored.

Kvass from birch sap is often prepared with honey, which gives the drink a special sweetness and aroma, and makes it more useful. If honey is added to kvass before bottling, then it activates the fermentation process already in bottles and the kvass will be very effervescent (open a bottle with such kvass carefully). Honey can also be added before drinking. We prepare kvass from birch sap using dry or fresh yeast and add fresh lemon juice to it. Kvass with yeast will be ready in 2-3 days, and if without them, then it will take more time for fermentation.

Kvass from birch sap can be prepared for the winter. At the first stage of cooking, we start the fermentation process in heat and achieve the desired sharpness and taste of kvass. After that, we pour the finished kvass into a sterile container, cork it and put it away in a cold, dark place - a cellar or refrigerator.

In the preparation of kvass, sugar is required - it is closely related to the fermentation process. However, many replace it with honey, and for good reason. This drink acquires honey notes and turns out to be more useful.

Citruses set off birch sap well. In such a drink, a pronounced taste and a pleasant refreshing aroma immediately appear. Oranges are "responsible" for the delicious smell, and lemons - for the piquant sourness.

Birch sap goes well with sour citrus fruits. If you combine these two products and ferment, you get a delicious, refreshing, vitamin kvass. Such a drink in the heat is just salvation. If you are thinking about how to dispose of birch sap, we recommend trying this recipe.