Very often, village housewives bake bread and they always have rye sourdough at hand, it is on rye sour-milk bread sourdough that this kvass is prepared. The recipe is very simple, but it takes time to ripen. See our step-by-step recipe and try this naturally fermented kvass.
Main Ingredient: Flour / Rye Flour / Sourdough
Dish: Drinks / Kvass
- Water - 3 Liters
- Rye flour - 1 Glass
- Sugar - 5 Tbsp. spoons
- Rye sourdough - 70 grams
How to make "Village kvass"
Prepare your ingredients.
If you use fermented rye ferment, then it is best to refresh it before using it, "feed" it. To do this, add 1 tbsp to the sourdough. spoonful of flour and sugar from the total ingredients.
Stir, cover with cling film and place in a warm place.
While the leaven is "refreshed", boil the water, cool it a little, to about 70 degrees. Pour in rye flour, stir so that there are no lumps. Refrigerate to about 36 degrees.
After a while, the rye sourdough began to bubble, it is ready for use.
Pour sugar into a three-liter jar, pour in the leaven, mix.
Pour in a mixture of water and rye flour cooled to 36 degrees, do not fill the jar completely, leave a place for fermentation in the jar.
After 8-12 hours (depending on a number of factors: activity of the leaven, air temperature), kvass is ready for use. It can be drunk in the usual way or used for okroshka. The kvass turned out to be tasty, vigorous, naturally fermented, perfectly quenches thirst.