Kvass on white bread sourdough

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Kvass rye flour, using sourdough instead of regular yeast is much more useful due to the presence of sourdough lactic acid bacteria needed for proper digestion. In addition, and taste completely different! Much tastier) Traditional Russian drink. On the flour, in contrast to crackers, is a more dense and nutritious. Cooked in my author's recipe. The basis is taken from old Russian recipes kvass recipe.
Another advantage of the brew on the yeast - it can be turned into "eternal" using new bays remaining kvass wort.

Ingredients for Kvass on white bread sourdough

Step by step instruction of cooking Kvass on white bread sourdough

Шаг 1

Take 100 g of flour and optional dry or fresh herbs, put in a 3-liter bottle, pour gradually the boiling water (2.5 l), stirring to avoid lumps, wrap it up and leave for a day to draw.

Шаг 2

We need a starter at its peak. Stored in the refrigerator refreshed with a dressing and leave at room temperature until the increase in 2-3 times.
If the brew preparing the second and next times, we use kvass wort
( see recipe http://www.povarenok .ru/recipes/show/873 37/ )
Pictured right " grown" 2 times rye sourdough.

Шаг 3

Leaven mixed with malt in a separate container, dilute a little of the cooled infusion flour 100-200 ml for solution. There also add honey, stir. Then pour into the jar with the infusion of flour. Put the well washed raisins. For a fruity option, add grated on a grater Apple and cut into thin small slices of lemon. If necessary, pour boiling water (not above 30 degrees) without adding to the top of the banks 4-5 cm mix well, cover with marlechkoy and put to quasits at room temperature (30 C ) for 24-36 hours. The higher the temperature, the faster the maturing brew.

Шаг 4

When the brew starts to "play" pieces of bread and fruit will float up, will foam from the rising bubbles. The liquid will be cloudy. The finished product will reduce the fermentation, part of the pieces floating at the top, begin to descend, the liquid will become illuminated, but not until transparent, because the white kvass dissolved flour.

Шаг 5

Now the brew, strain. In the prepared clean bottle fill sugar to taste (I do 1 tbsp of fructose to 1 l of brew), and then carefully, trying not to raise the sediment from the bottom, strain the drink through cheesecloth, squeezing the liquid from the pieces.

Шаг 6

Fermentation processes are suspended in the cold, but go. Brew really changes the taste for the better with some aging in the fridge. Better to wait 3-4 days.

Шаг 7

The finished product can still be poslastit in a glass or Cup to taste.
Photo white brew and pancakes on the yeast.
Bon appetit!