Bread kvass and eternal leaven

1. Stage

Sourdough. Mix rye flour with yeast and sugar.

2. Stage

Pour in warm water, stir. Cover with gauze or a piece of cloth and set aside for maturation - for 12-14 hours (I leave it on the kitchen table). It is worth considering that during the fermentation period sourdough behaves quite actively, so you need to take a large container, so that the sourdough has a place to "grow". I make sourdough in a liter jar.

3. Stage

I show it visually: the initial state of the sourdough...

4. Stage

In as little as 1 hour.

5. Stage

Ready sourdough is stored in the refrigerator in a tightly closed container (jar or container). To make kvass, simply take it out, take the necessary amount and put it back in the fridge. And you have to "feed" the sourdough starter with the leavening sludge. About this a little later...

6. Stage

Kvass. Put breadcrumbs in a three-liter jar. It does not matter what kind of bread crumbs you use. Rye bread crumbs will give the drink a rich color and characteristic sourness. With crackers of white bread kvass will be more light and taste a little softer. But it will be good in any case.

7. Stage

Pour boiling water over the breadcrumbs and cool to room temperature.

8. Stage

Add the sourdough and sugar (you can adjust the degree of sweetness yourself). Stir.

9. Stage

Добавьте закваску и сахар (степень сладости вы можете регулировать самостоятельно). Перемешайте.

10. Stage

Stir periodically. As you can see, during the fermentation process the breadcrumbs rise well up, so do not pour water to the very neck.

11. Stage

In about 14-16 hours the kvass is already ready (you can just try it for readiness: kvass from rye breadcrumbs cooks faster than from white breadcrumbs. And the temperature conditions also play an important role!) So, strain the ready kvass.

12. Stage

I pour my kvass into plastic bottles: it is always available and convenient to keep in the fridge. I put a few raisins in each bottle. Raisins give the kvass the right sharpness.

13. Stage

Close the bottles tightly and put them in the refrigerator for a day or two. During this time kvass will infuse, acquire the necessary sharpness and become transparent (stoat). From the given amount of ingredients you get 2.5 liters of kvass.

14. Stage

And with this leavened sediment, which is formed in the bottles with already strained and steeped beverage, we will "feed" the leaven.

15. Stage

Simply pour it into a container that holds the sourdough starter. The next time you use it, drain off the excess liquid, mix the contents of the container and add the sourdough to the new drink. To make everything clear, I'll tell you my algorithm: I put sourdough in the evening, make kvass in the morning the next day and leave it all day long (I occasionally stir it). Closer to the night or the next morning I pour the drink into bottles and place them in the refrigerator. After 24 hours I taste it. If it seems to me insufficiently sharpness in the drink, I leave kvass in the fridge for another day. And this is my longtime drinker. I made it at the end of February. By the way, this sourdough can also be used for baking bread... It says a lot... But in fact, everything is so simple that you should make kvass once and you'll remember the recipe by heart.