Sourdough for kvass with yeast

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   To prepare the starter we take rye-wheat bread, sugar, yeast, water and a jar. In this case, the volume of the jar is 0.7 liters.

2. STEP 2

   

   We cut the bread into small pieces, 3x3 cm, and dry them a little in the oven.

3. STEP 3

   

   Fill 2/3 of the jar with breadcrumbs and add sugar. The remaining crackers can be used to feed the starter and make kvass. You need to store crackers in a clothes bag.

4. STEP 4

   

   Gradually, so as not to crack the jar, pour boiling water over the crackers. Let everything cool down.

5. STEP 5

   

   As the bread cools, it will absorb water. Therefore, as it cools, it is necessary to add water, maintaining the mushy consistency of the starter.

6. STEP 6

   

   When the starter has cooled to just above room temperature, add the yeast. Mix well, cover the jar with a cloth and leave to ferment for three days. Fermentation time may vary depending on fermentation temperature. Make sure that the starter does not sour! You can make kvass from the finished starter in a ratio of 0.7 starter per 3 liters of kvass. Or you can use not all of it at once, feed it with breadcrumbs, and reuse it to make kvass.

Comments on the recipe

Arishka

01.10.2023

4.8

Our whole family simply loves homemade kvass, so when I saw a recipe for sourdough for kvass with yeast, I immediately decided to make it. Moreover, the matter is simple, interesting and accessible. The sourdough turned out very easy. Now we are waiting for the kvass to be ready. Thanks for the recipe!

Sergey Getmanyuk

01.10.2023

4.7

Hello. After about 12 hours, the starter developed a noticeable smell of alcohol. This is fine?