How to put homemade sourdough kvass. How to make a sourdough starter for kvass at home (yeast, rye flour, hops, without yeast)? How to make kvass from dry kvass

Kvass is a fragrant, foamy, invigorating drink, known in Russian cuisine since ancient times. True, our ancestors brewed kvass on malt steamed with flour, which made it vigorous, intoxicating, reminiscent of young wine. Now many families prepare tart, sweet and sour kvass on homemade sourdough, which is a pleasure to drink in the summer heat.

Sourdough is a viscous mass that contains yeast cultures and enhances the fermentation of bread products, turning water, bread and sugar into kvass.

How to make yeast starter for kvass

Yeast sourdough is considered the traditional basis of the drink. For its preparation you will need: half a loaf of black bread, 1/2 cup sugar, 50 gr. live yeast, water.

• Cut the bread into slices and dry in the oven.
• In a 2-liter jar, put crackers, sugar, pour boiling water up to half.
• Dilute the yeast with water and sugar, add the gruel to the warm bread mass. Stir, cover with gauze, put on the windowsill for fermentation.

After two days - the sourdough is ready, the resulting volume is enough for 9 liters of delicious bread kvass.

How to make sourdough starter without yeast

Many housewives prefer sourdough without yeast, considering it more beneficial for humans. It is made just as easily as yeast, the only negative is that it takes longer to cook.

Sourdough on raisins

• Dry in a pan 200 gr. sliced ​​Borodino bread. Put the crackers in a liter container and pour hot water until the crusts are covered.
• Pour in 6 tbsp. l. sugar, and when the mixture cools down a bit - put 3 tbsp. l. raisins. Cover with a sheet and place in a warm place.
• After a day, the mass will be covered with bubbles, and the bread will turn sour and rise to the top. Scoop it out with a spoon and transfer to a jar. Add there - 300 ml of water, 70 gr. sugar, a handful of rye crackers and put on souring.
• After 48 hours, when the composition foams, repeat the above procedure again - and the process of making yeast-free wort is completed.

Sourdough on honey

Ingredients: 75 gr. honey, peel from three sour apples, 150 gr. grapes, 1 liter of water, a cup of dried bread crusts.

Dissolve honey in water, put all the ingredients except crackers. Let the composition stand for two days in the kitchen, then strain it into a clean bowl and add bread. After three days, kvass can be made from the must.

Sourdough on flour

In a deep bowl, mix until thick sour cream - 5 tbsp. l. rye flour, 50 gr. sugar, 100 ml of water, 10 raisins. Cover with a damp cloth, leave on the table. The next day, stir in 2 tbsp. l. flour and water. Do this for three days in a row, and on the fourth - the thick is ready for use. Take as much as you need for kvass, transfer the rest to a jar, close the lid, put it in the refrigerator.

Hop starter

5 st. l. hop cones pour a liter of boiling water and boil for 10 minutes over low heat. Strain, put 50 gr. in a warm solution. sugar, stir in the flour so that the mass resembles dough for fluffy pancakes. Cover with gauze, leave for 2 days. Control the process - at first the dough will be covered with bubbles, rise to the top, then it will drop and stop swelling, which means it's time to ferment the drink.

How to make kvass from homemade sourdough

Kvass can be placed in pots, buckets, clay pots, glass containers. Our calculation for a 3-liter jar:

• pour 2 liters of warm boiled water into the jar, 3/4 cup of sourdough, pour 3 tbsp. l. sugar, 300 gr. dried black bread. Cover with a cloth, set to ferment for two days;
• after time, strain the liquid through three layers of gauze. Try the drink, if it's sour, add sugar. Pour kvass into bottles and place in a cold place.

Russian homemade kvass is not afraid of experiments, and if during the preparation process you add mint leaves, lemon zest, grated ginger to the liquid preparation, the drink will only benefit from this, becoming even tastier and more aromatic.

Kvass is an old sweet and sour drink known in many Slavic cuisines. Kvass was always present at every festive table. At home, they cooked it from flour or bread or malt in some recipes with the addition of spices, herbs, berries, honey. In addition to excellent taste, the drink has useful properties; it was added to the diet of convalescent people.

Kvass is easy to prepare at home at any time of the year. Today, kvass is primarily used as a soft drink in the heat, and is also used to prepare some dishes, such as okroshka. One of the main ingredients in kvass is sourdough. Sourdough for kvass is different, there are recipes for sourdough starters with yeast, there are no yeast. Any recipe described below is suitable for making kvass at home.

How to cook sourdough for kvass

Rye sourdough for kvass from flour is useful not only for making a homemade drink, it can be used when kneading without yeast dough for baking bread. Such dough can be stored in the refrigerator for a long time and, as needed, is used for its intended purpose. Kvass on rye sourdough without yeast turns out to be more natural and tastier. Making sourdough from flour for homemade kvass is not a difficult process; any housewife will repeat the recipe in her kitchen at home.

Ingredients:

• Rye flour - 12 tbsp;
• Sugar - 1 tsp;
• Water - 1 tbsp.

Cooking:

1. Pour half a glass of water into a clean glass dish, add four tablespoons of flour and sugar. Stir the mixture thoroughly until smooth, cover the jar with a clean damp towel and leave at room temperature for a day.
2. After a day, the leaven begins to ferment, it needs to be fed. Pour a quarter cup of water and add 4 tablespoons of flour. Stir and leave the covered jar for another day.
3. On the third day, we repeat the process, pour in the rest of the water and pour in 4 tablespoons of flour, the leaven should have the consistency of sour cream, and the smell of kvass, rye bread.
4. On the fourth day, the sourdough flour will be ready, it should smell good, bubbles stand out in it. We take the right amount of dough for a drink, put the rest in the refrigerator. Once a week, you need to feed the sourdough by adding 2 teaspoons of flour.

Video recipe for sourdough flour

Recipe with hops:

Compound:

• Rye flour - 2 tbsp;
• Hops - 3 tablespoons;
• Honey - 2 tbsp;
• Water - 0.5 l.

Cooking:

1. Boil the water and pour the hops, cook it over low heat for 15 minutes.
2. Strain the hop broth through a sieve, pour it into a jar. Cool to a temperature of 35-40 degrees.
3. Add flour, honey and mix well until the mass is thick sour cream.
4. Cover the container with gauze and leave for two days in a warm place. After two days, the hop starter will begin to “play”, which means that the starter for kvass without yeast is ready. It can also be stored in the refrigerator.

raisin recipe

Ingredients:

• Rye malt bread - 1 buch;
• Sugar - 3 tbsp;
• Raisins - 1 handful.

Cooking:

1. Cut the bread into small pieces, make croutons out of them in the oven.
2. Fill a suitable liter-sized dish halfway with breadcrumbs, add sugar and raisins. Pour in warm water.
3. Cover the container with a damp towel and leave for two days to ferment. The starter is ready.

yeast sourdough recipe

This is the easiest and fastest sourdough recipe that you can make yourself at home.

Ingredients:

• Wheat or rye flour - 2 tbsp;
• Dry yeast - 10 gr;
• Sugar - 1 tbsp;
• Boiled water - 100 ml.

Manufacturing:

Mix flour with sugar, add yeast, mix thoroughly. Top up with warm water at a temperature of 25-28 degrees. Shake the contents of the jar again and put in a warm place. After 20-30 minutes, the dough will rise, the sourdough will be ready for use.

Kvass on rye sourdough with malt

Homemade vigorous kvass on rye malt according to the recipe will be ready in a day. It turns out a carbonated, tasty and aromatic drink that can be consumed in any quantity, but only at home. Although kvass is considered a non-alcoholic drink, it contains 1-2% alcohol! How to make sourdough for kvass was described above.

Ingredients:

• Rye sourdough - 100 gr;
• Sugar sand - 100 gr;
• Rye malt - 100 gr;
• Water - 3 liters.

Cooking:

1. Place the malt in a saucepan. Heat one liter of water to a boil, pour in the malt, add sugar and stir. Close the pan with a lid, wrap it with a warm blanket, leave for 5-7 hours.
2. In the cooled infusion, add the rest of the water, pour in the leaven and mix everything. Leave the pot warm overnight.
3. Strain kvass through a sieve or gauze, bottle, close well. Keep at room temperature for 3-4 hours, then place the bottles in a cool room. In a day, the carbonated drink will be ready.

white kvass recipe

Ingredients:

How to cook homemade kvass? Not everyone knows the answer to this question. In this regard, we want to devote this article to this topic.

general information

Bread kvass is a traditional Russian drink. In Rus', it was consumed all year round. He was popular in monasteries, and in noble estates, and in peasant huts, and even in the royal chambers. It is noteworthy that kvass from bread quite easily quenches thirst, quickly restores strength and relieves fatigue. That is why this drink is very popular today.

The benefits of kvass

Almost everyone knows that natural homemade kvass is good for health. After all, a few decades ago in hospitals and infirmaries it was equated with medicines. And today, doctors know that kvass regulates the activity of the gastrointestinal tract, significantly improving digestion, and also prevents the growth of microbes and raises the overall tone.

Due to the presence of vitamins and microelements, bread kvass is able to positively affect all body systems. So, it is recommended to use it with the following deviations:

• with diseases of the nervous system and heart;
• for the treatment of hypertension and vascular cleansing;
• with gastritis, which is accompanied by low acidity (in this case, it is necessary to drink kvass before eating directly);
• to restore liver cells;
• to improve overall well-being (due to the presence of lactic acid, magnesium, amino acids, trace elements, calcium and B vitamins in the drink);
• with arrhythmias;
• as a choleretic agent;
• to increase potency, strengthen teeth, etc.

Homemade rye kvass: recipe

Kvass is a summer drink. Many people think so. And this is no accident, because in the summer heat you really want to drink something refreshing. It should be noted that such a drink can be easily purchased at any store. But the tastier and healthiest of all it turns out if you cook it at home. And the time-tested method will help us in this.

Making rye kvass at home is not as difficult as it seems at first glance. Moreover, for the preparation of such a drink, only simple and affordable ingredients are needed. After mixing all the components, kvass will be ready for use in a day. By the way, you can store it for several months, but only in a cool place.

So, before making homemade kvass, you should prepare the following components:

• cold water - 3 l;
• ground rye crackers - a full faceted glass;
• sugar sand - a full glass;

Cooking process

How to cook homemade kvass so that it turns out to be as tasty as possible? To do this, take a three-liter glass jar, wash it thoroughly, and then add ground rye crackers, granulated sugar and dry granulated yeast. Next, you need to pour cold water into the container. Moreover, the liquid should not reach the edges of the jar by 4-5 centimeters.

To make kvass tasty and quickly ferment, it is recommended to thoroughly mix the contents of the jar with a large spoon. As a result of this procedure, granulated sugar should completely melt. If desired, a few pieces of dark raisins can be added to the finished mixture. They will give kvass not only a pleasant shade, but also a special taste.

After all the ingredients are mixed, the filled jar needs to be covered with a glass lid and placed in the sun. By the way, it is not recommended to tightly close the container with kvass. If you neglect this advice, then during the fermentation process, the lid may fly out, splashing your entire room with a fragrant drink.

Final stage

In total, making kvass at home can take you about two days. After all, after you put the filled jar in the sun, just that much time should pass. If you want to get a less "vigorous" drink, then it should be removed from the sun after 1-1.5 days.

Ready kvass needs to be filtered through gauze or a strainer, and then poured into bottles (can be plastic) and put in a refrigerator. After cooling, the drink can not only be drunk, but also used to prepare such a delicious traditional Russian dish as okroshka.

How to re-make kvass?

It should be noted that after making homemade kvass, it should leave a wort that can be used to create a new drink. To do this, take 3-4 large spoons of the mixture, put them in a jar, add the same amount of new rye crackers and a glass of sugar. Next, the ingredients must be poured with cold water, mixed thoroughly and left again in the sun for 1-2 days. At the same time, adding yeast and raisins is not recommended. As practice shows, such a starter for kvass makes the drink even more tasty and rich. You can repeat this procedure an infinite number of times.

Preparing a honey drink

Few people know how to make kvass using honey. And so that you can enjoy such a drink, we will present its detailed recipe right now.

So, we need:

• water at room temperature - 5 l;
• rye flour - 1 large spoon;
• granulated sugar - 1/2 cup;
• any honey - 200 g;
• fresh lemon - 1 (small);
• dry granulated yeast - 1/3 dessert spoon;
• dark raisins - add to taste.

Preparing the Components

Before making homemade kvass, you should carefully process all the main ingredients. To do this, wash a small lemon and cut it into thin slices. It is also necessary to dilute dry granular yeast with two large spoons of warm boiled water. As for rye flour, it is also recommended to mix it, but with a cold liquid.

Cooking process

After preparing the main components, you can start preparing a delicious drink. To do this, mix lemon, honey and granulated sugar. Next, all the ingredients should be poured with 4 liters of water at room temperature. In the same container, add diluted granulated yeast and rye flour. After that, the contents of the jar must be thoroughly mixed for 3-6 minutes, and then loosely closed and placed in the sun. To withstand kvass in this way should be about a day. After 24 hours, add another 1 liter of warm liquid to the container.

After the thin slices of lemon and raisins float, the drink is considered to have come up. It should be filtered through a sieve or cheesecloth, bottled and put in a cool place. After 2-4 days, fragrant kvass can be safely drunk.

Classic kvass from dry sourdough

Now you know how to cook homemade kvass on your own. The recipe for such a Russian drink may include completely different ingredients. Moreover, the taste and aroma of the finished product depends on them.

If you want to get the same sourdough drink as sold in barrels on the street, then we recommend using ready-made dry sourdough, which can always be found in ordinary bakery stores.

So, to prepare classic kvass at home, we need:

• cold water - 3 l;
• dry sourdough from the store - 4 large spoons;
• granulated sugar - 8 large spoons (more or less, if desired);
• dry granulated yeast of the Pakmai type - 4-5 granules (no more!).

How to prepare a drink?

Kvass at home on store-bought dry sourdough is very tasty. If you prefer a sweeter drink, then it is advisable to add 8-9 large tablespoons of granulated sugar (per 3 liters of water). If you do not like sugary kvass, then you can limit yourself to only 6-7 tablespoons of a sweet product.

So, to prepare such a drink at home, you should take a clean three-liter jar and pour granulated sugar and dry sourdough from the store into it. Next, the mixture is required to pour 3 liters of cold tap water. At the same time, it is not recommended to fill the jar to the top, since liquid may spill during fermentation.

After the container is filled, its contents must be thoroughly mixed with a large spoon (within 3-7 minutes). At the end, you need to add a few granules of dry yeast of the Pakmai type to the jar. It is highly recommended not to use more of this product. If you neglect this advice, then the finished kvass can have a pronounced taste and aroma of yeast.

After mixing all the ingredients again, the jar should be loosely covered with a glass lid or multilayer gauze, and then put in a warm place. It is undesirable to leave such a drink in the hot sun, as it can peroxide. The main condition for it is a shade and a temperature of + 27-29 degrees.

Final stage

After a day, kvass from dry sourdough can be tasted. If it does not suit you, then the fermentation process can be continued in the same mode. If the drink seemed already tasty enough to you, then it should be filtered through a sieve or cheesecloth, bottled and put in a refrigerator. After a few hours, kvass can be safely consumed.

How to use kvass wort?

The mass left at the bottom of the jar after you have strained the drink is called kvass wort. It is he who must be used to prepare a new batch of drink. To do this, you need to take 1 cup of the mass, pour it into a clean three-liter container, add 8 large spoons of granulated sugar and 3 large spoons of dry sourdough. After mixing all the ingredients, they should be loosely covered and put in a warm place where the rays of the sun do not fall. After keeping the drink for 1-2 days, it must be filtered, placed in a refrigerator, and a new batch should be made from the remaining kvass wort. It should be especially noted that each time your kvass will turn out even more tasty and rich than the previous one. However, adding granulated yeast to subsequent batches is highly discouraged. I also want to say that the longer you keep the drink warm, the more vigorous it turns out.

The basic principle of making kvass

As you can see, it is not difficult to make kvass at home. It should be noted that there is an incredible number of various recipes for such a drink. Someone additionally adds rye or wheat bread to it, someone uses dried fruits, and someone even puts kvass on beets and garlic. Learning how to make this drink on your own is quite simple. To do this, you just need to know the proportions of the main ingredients. As for the process, it is the same for all drinks:

• prepare and, if necessary, process all the main ingredients (for example, dilute yeast, chop lemon, beets, garlic, etc.);
• take a clean, if possible glass container;
• lay out all the dry ingredients;
• add drinking water;
• mix the ingredients thoroughly;
• loosely cover the dishes;
• put the jar in a warm place (in some cases it is possible in the sun);
• wait for active fermentation of the contents of the container;
• keep warm for about 1-2 days;
• strain kvass;
• pour the drink into bottles;
• cool;
• drink as a regular drink or use to prepare other dishes (for example, for okroshka).

By adhering to this algorithm of actions, you can make absolutely any kvass using almost any ingredients.

To make kvass at home as tasty, fragrant and healthy as possible, it is recommended to adhere to the following rules during its preparation:

What is the best way to quench your thirst on a hot day? Well, of course, kvass! It has long been believed that kvass is not only able to quench thirst, but also has a tonic effect on the body, improves digestion, and gives strength.

In lean years, this drink was considered a folk remedy for vitamin deficiency, since kvass contains many vitamins and useful trace elements. Having studied kvass, modern scientists have found B vitamins, carbohydrates and proteins in this wonderful drink. It also contains compounds of manganese, calcium, magnesium and phosphorus, which are easily absorbed in the human body.
Due to its chemical composition, kvass can be attributed to dietary and even medicinal drinks. The traditions of drinking this drink are not forgotten in the modern world.

To prepare delicious and healthy homemade kvass, you will need sourdough. A good quality sourdough is 100% the success of your homemade sourdough.
It will not be difficult to buy sourdough in the store, but there is no certainty that when using it, sourdough will turn out to be tasty and healthy.

There are a large number of sourdough recipes for homemade kvass, they usually migrate from one housewife to another. Many experiment, introducing various ingredients into them, thereby creating their own unique drink.

Kvass starter can be made with or without yeast. How to make sourdough for kvass? Consider a few popular sourdough recipes among housewives.

According to the given recipe, sourdough for kvass and kvass itself are prepared as easy as shelling pears.

For cooking you will need: rye bread, yeast, sugar and clean drinking water.

First you need to prepare crackers for future sourdough. Take two loaves of rye bread, cut it into small cubes about 2 cm in size. Put them on a baking sheet and send them to an oven preheated to 200 degrees. Fry the bread until golden brown. Then make sure that the crackers do not burn too much. To prepare the starter we will use a small amount of crackers, the rest will be added to the kvass as it is made.

So, let's prepare the sourdough. Pour croutons into a liter jar, filling it halfway.

Dissolve 15 grams of yeast and 2 tablespoons of sugar in a small amount of drinking water. Pour this mixture into a jar of breadcrumbs, add water, without adding two centimeters to the top level of the jar. We send the sourdough to a warm place for fermentation. The time depends on the temperature in which the sourdough is located, usually it is from 1-2 days.

After the time has elapsed, when the leaven ferments, drain the liquid from a liter jar. We shift the sourdough crackers into a three-liter jar, add one and a half glasses of fresh crackers, add 2 tablespoons of sugar and pour clean drinking water into the jar. We leave in a warm place.

In two days, and in the hot season of the year, the kvass will be ready in a day. The finished drink is poured into a suitable container and sent to cool in the refrigerator.

And in the same three-liter jar we will start a new portion of kvass. We add half a glass of new crackers to the old crackers, pour in a couple of tablespoons of sugar, pour water and again into a warm place. And so the process of making homemade kvass according to the grandmother's recipe is repeated.

When there are a lot of crackers in the jar, you can transfer some of them to a second three-liter jar or share the sourdough with friends.

For cooking you will need:

• 250 grams of rye bread;
• 2 tablespoons of raisins;
• 4 tablespoons of sugar;
• Pure drinking water.

Borodino bread is ideal for this sourdough recipe. Bread, as in the previous recipe, cut into small pieces and dry in the oven. You need to fry until blackish crusts on the edges of the cubes. Do not overcook too much, otherwise kvass will turn out with bitterness.

We shift the fried crackers into a liter jar and pour boiling water over it. The water should completely cover the crackers. Add four tablespoons of sugar, stir and leave to cool to a temperature of 35-37 degrees. Next, pour two tablespoons of raisins into a jar, mix and send to a warm place for the fermentation process.

After 2-3 days, the starter will foam up and have a sour smell. This indicates that the sourdough is ready. Next, you need to select the upper part of the sour croutons, transfer them to a clean jar, pour the rest of the liquid. To the selected crackers, add two tablespoons of sugar and a little dried bread, pour water again and send to a warm place. We repeat this process 2 more times and as a result you will get a wonderful sourdough, from which you can make tasty and healthy sourdough.

See also for baking bread, pancakes, pies, etc.

Bread sourdough with yeast

To prepare this starter you will need:

• Sugar -100 grams;
• Water (boiled, warm) - 1 cup;
• Pressed yeast - 50 grams;
• Dried bread crumbs - 2 tablespoons.

We take warm boiled water (about 40 degrees) and dissolve 100 grams of sugar in it. Pour the bread crumbs with this water and leave for 1 hour.

Dilute the yeast in a small amount of warm water and add to the soaked bread crumbs. We clean for 2 days in a warm place. After the time has elapsed, the bread sourdough for making kvass is ready.

Goose is the same sourdough that is made from rye flour. You can cook it with or without yeast. The cooking process with yeast will be faster, but at first, a slight taste of yeast will be felt in kvass, which will disappear with subsequent updates of the thick.

Consider the process of making sourdough without yeast with the addition of raisins. If you want to speed up the fermentation process, you can add half a teaspoon of yeast.

And so, half fill a liter jar with rye flour, gradually add water to it, mix. We take the amount of water so that the consistency of the mixture turns out like dough for pancakes. Stir so that there are no lumps. Further add raisins, 10-15 pieces will be enough, cover the thick with a napkin and send to a warm place for the fermentation process. After two or three days, the starter for kvass will be ready. We take out the raisins from the thick. We store the thick in the refrigerator.

How to cook kvass from the ground on rye flour

Next, we will tell you how to make kvass from the grounds that we prepared in the previous recipe. To prepare 10 liters of kvass, we need 500-600 grams of rye flour grounds.
We take out the thick from the refrigerator, add two tablespoons of rye flour and three tablespoons of sugar to it. Mix well to get a mixture without lumps, and put in a warm place.

Pour 8.5 liters of water into a suitable saucepan and boil it.

We take a bucket or other container in which we will make kvass, pour about 400 grams of rye flour into it, add 1 cup of sugar. Add some warm water and stir this mixture. The mixture should turn out like sour cream, without lumps. Then gradually pour in boiling water, while mixing well. We close the bucket with a lid, wrap it in a blanket and leave to cool for 4-5 hours.

After the mixture in the bucket has cooled to the temperature of fresh milk, pour the thick into it, mix, close the bucket with a lid. Top with an additional towel and clean in a warm place.

After 6-8 hours, a bubble foam should appear on the surface of the kvass, this indicates that the kvass is ready. I pour the kvass into jars or bottles and put it in the refrigerator to cool.

Pour some of the remaining thick into a liter jar and also put it in the refrigerator for storage until the next preparation of kvass. We throw away the rest of the slurry or share the sourdough with friends and neighbors.

How to make sourdough without yeast with honey

To prepare this starter you will need: honey, grape skins, apple peels, rye bread and boiled water.

Pour 100 milliliters of warm boiled water into a saucepan, add apple peel, 50 grams of honey and grape skins. All components are thoroughly mixed and sent to a warm, dark place for the fermentation process. After three days, the sourdough must be filtered and about 100 grams of rye bread crumbs or the same amount of fried crackers should be added to it. Again put in a dark place for 2-3 days before the active fermentation process. The sourdough is ready, you can start preparing the sourdough.

The essence of the preparation of sourdough according to this recipe is that we immediately prepare kvass, drain it, and use the remaining sediment as a sourdough for the subsequent preparation of a new portion of the drink.

For cooking you will need:

• Rye flour - 1 tablespoon;
• Two tablespoons of sugar;
• One tablespoon of raisins;
• Two tablespoons of hops;
• 10 grams of pressed yeast;
• 300 grams of rye bread crackers.
• Three liters of water.

First, dissolve the yeast in a small amount of warm water. Add sugar and flour, mix until smooth.

Put crackers in a three-liter jar and fill them with hot water for 4/5 of the volume. Add raisins and hop cones to the jar. And leave to cool to a temperature of 30-35 degrees.

Then pour the yeast mass into a jar, mix, cover with a towel or napkin and put it in a warm place. After 2-3 days, drain the finished kvass through gauze and send it to cool in the refrigerator.

In the remaining sourdough in the jar, add three tablespoons of sugar, some crackers, pour water and again in a warm place. After the second drain, part of the starter can be put in the refrigerator for storage, and with the rest, repeat the process of making kvass: add sugar, crackers, pour water and ferment.

As a result of the actions taken, you will get a wonderful sourdough with hops. Periodically "feed" it with fresh hop cones, a small amount of raisins and for a long time you will enjoy a wonderful, very healthy drink.

In this article, you have read the best sourdough recipes for. Choose the right one for you and enjoy this wonderful drink. In each recipe, you can change the amount of sugar, thereby selecting it to your taste. Also, the degree of frying crackers can adjust the color of kvass.

High-quality sourdough is the main component and a guarantee of obtaining good sourdough. There are many ways to make it. If you know how to make the right starter for kvass at home, you can create a great refreshing drink based on it.

A good starter for kvass at home guarantees the quality of a refreshing drink.

Ingredients

Granulated sugar 0 stack Pressed yeast 550 grams Water 1 stack breadcrumbs 2 tsp

• Servings: 8
• Preparation time: 1 minute
• Cooking time: 48 minutes

Yeast sourdough for kvass at home

Sourdough for homemade kvass is obtained using yeast or the yeast-free method. The first option is a little easier.

How to make kvass grounds on rye bread and yeast:

1. Heat water to 40 degrees and dissolve granulated sugar in it.
2. Grind dried rye bread to crumbs and soak them in water. Insist 60 minutes.
3. Soak the yeast in a separate container in warm water. They should wander a little.
4. Pour the yeast solution into the saucepan with the crumbs and put it in a dark place for 48 hours.

After two days, the starter can be used to make a drink.

It is even easier to make a quick yeast starter with flour. It will require:

• sugar - 1 tbsp;
• water - 250 ml;
• dry yeast - 10 g;
• wheat flour - 2 tbsp.

How to prepare sourdough:

1. Mix yeast with sugar and flour.
2. Pour in warm water and stir until smooth.
3. Cover with a lid and put the mixture for half an hour in a warm place.

In just 30 minutes you can start making kvass!

Yeast-free sourdough recipe for kvass at home

On sourdough without yeast, a more tasty and healthy kvass is obtained. But with the preparation of thick for him you have to tinker. For the rye flour option you will need:

• rye flour - 12 tbsp;
• sugar - 1 tsp;
• water - 250 ml.

Cooking method:

1. Pour 125 ml of water into a glass jar, add 4 tablespoons of flour and all the granulated sugar. Stir the composition until smooth, cover the container with a damp cloth and leave for 24 hours.
2. In a day, the thick should ferment. Add half of the remaining water and flour to the container. Stir and wait another 24 hours.
3. On the third day, the process is repeated. The starter should thicken to the consistency of sour cream and acquire a characteristic leavened aroma.

Rye thick is ready on the fourth day - it smells delicious and bubbles. To prepare the drink, they take the right amount, and store the rest of the substance in the refrigerator, feeding it with a couple of small spoons of flour once a week.

Yeast-free starters are also prepared with the addition of honey, raisins, grape and apple skins. These components enhance fermentation and give a spicy flavor. They are placed at the first stage of soaking.

Kvass grounds can be stored in the refrigerator for quite some time and used as needed. It is used not only to create a refreshing drink, but also to knead fragrant bread dough.