Sourdough made from rye flour for kvass

Step-by-step preparation

Cooking time: 5 day

1. STEP 1

   

   150g. pour whole grain rye flour into a 0.7 liter jar. Pour 200g flour. warm water.

2. STEP 2

   

   Mix well until smooth, cover loosely with a lid. Place in a place convenient for fermentation, where there is no draft, for three days.

3. STEP 3

   

   Within three days the starter will bubble.

4. STEP 4

   

   So now it needs to be fed. Для этого добавить столовую ложку муки.

5. STEP 5

   

   Stir until liquid porridge. If necessary, add water.

6. STEP 6

   

   Cover loosely with a lid and set aside for further fermentation.

7. STEP 7

   

   Over the course of a couple of days, do several more of these feedings. The finished starter will double in volume and look like in the photo. Now it can be used to prepare kvass in the proportion of 2 tablespoons per 1 liter of water.