Kvass recipe at home from rye flour. Carbonated homemade kvass from rye flour without yeast (thick)

The most delicious and healthy "live" rye kvass in the old days was prepared from rye malt. But the process of preparing such kvass was quite long and laborious. To obtain malt, rye grain was first sieved and thoroughly washed. Then it was soaked until it germinated. After that, the germinated rye grain was dried, steamed, ground - and only after all these procedures was the rye malt for kvass ready. But in Rus' there was also an easier and faster way to make rye kvass - from dried rye bread.

Here we have collected for you the most interesting recipes for making rye kvass from malt, rye bread and rye flour.

Kvass recipes based on rye malt

Due to the fact that it is usually very problematic to buy rye malt for kvass in any store, we suggest you prepare the malt yourself as follows:

It is necessary to sift and wash the grains of rye and soak them in an enamel pan for 25-30 hours. Every 7-10 hours, the grains should change the water, leaving them periodically without water for 2-3 hours (this is necessary for the access of oxygen, which activates various biological processes in the rye grain). After soaking, rye should be placed in low enameled dishes (or low plastic trays) and germinated for 3.5 days (it is best to germinate rye grain at a temperature of 20 - 22 ° C.). During germination, rye grains must be periodically moistened and ted. For 2-3 days, roots should appear in the grains. Germination can be completed on the 3rd-4th day, when the length of the roots reaches 0.75 of the size of the grain itself. The rye malt obtained in this way can be stored for no more than 2-3 days. But you can also prepare malt for a longer period. To do this, it must be dried at a temperature of 60-70 degrees for 24 hours, then it must be cleaned of sprouts and ground. Dried and crushed malt is best stored in a closed container in a cool place.

In some kvass recipes below, in addition to rye malt, barley malt is also used. It is prepared in the same way as rye, but there are some differences. In the manufacture of barley malt, the soaking of barley grains should last 50-60 hours, the time of germination at room temperature of barley grains is 6-7 days. In addition, at the end of germination, barley grain sprouts should not exceed 1.5-2 the size of the barley grain itself.

Kvass from rye malt "Peasant"

For 1 liter of water, 1 glass of rye malt, 10 g of yeast, 100 g of sugar are required.

Boil water in an enamel pan, add rye malt there, and let stand for 2.5 hours. Then pour the malt infusion into a glass dish, add sugar, add diluted yeast and put in a cool place for 7 hours.

Kvass Moscow shchi

Ingredients: 250 g rye malt, water, 15 yeast, 0.75 cup flour, 0.5 teaspoon sugar, 3 g mint, 250 g honey

For making sourdough you need: mix the yeast with sugar, flour and warm water (0.5 cups) and put in a warm place for 1.5-2 hours.

Pour rye malt with 2-2.5 cups of boiling water, replace the thick dough and put it in a warm place for 2-3 hours. After the dough is suitable, dilute it evenly with 8 liters of boiling water and let it brew. Carefully pour the upper transparent part of the wort into another bowl, add the starter, honey and ferment (to prepare the starter you need: mix the yeast with sugar, flour and warm water (0.5 cup) and put in a warm place for 1.5-2 hours ). Strain kvass, pour into bottles, cork the raft, keep one night in a warm place. After that, put the bottle in the refrigerator. After 3 days, kvass is ready for use.

Kvass "Bread and malt"

Required: 10 liters of water, 2 cups of rye malt, 0.5 loaves of rye bread, 1 cup of flour, 2 cups of sugar, 20 g of dry yeast, some raisins.

Boil water, add rye malt, bread, flour to it and brew everything. After the mass has cooled, it should be filtered and sugar and yeast added to it. Then mix everything and let stand for 1 hour. Pour ready-made rye kvass into bottles (put 3-4 raisins in each bottle), cork and store in the refrigerator

Okroshochny "white" kvass (old recipe)

Ingredients: water, 200 g rye malt (crushed), 100 g barley malt, 200 g wheat flour, 800 g rye flour, 10 g yeast.

Mix barley and rye malt with warm water, add rye and wheat flour there, mix, pour boiling water while stirring and knead the dough. Transfer the resulting dough into a barrel and put in a warm place for 5-6 hours. Then pour 3 liters of boiling water into the dough and mix thoroughly (but so that “lumps” do not form). Add yeast starter to warm dough, then put in a cold place for 2 days. The resulting mass is filtered through cheesecloth. Ready rye kvass pour into glassware and store in a cold place.

Red kvass (old recipe)

Required: 250 crushed rye malt (can be replaced with barley or wheat), 0.5 kg of rye flour, 50 g of yeast, 150 g of wheat flour, 25 g of mint.

Mix the malt with flour, add warm water and replace the thick dough. Then brew the dough with boiling water, knead well and leave for 24 hours in a warm place. Add 2.5 boiling water to the resulting mass, stir and add another 5 liters of chilled boiled water. Mix the kvass wort, cool and let it settle. Then pour the wort into a wooden barrel, add yeast, brewed mint infusion and put in a cold place. After 3 days, rye kvass is ready.

Kvass "Monastyrsky"

Required: 1 glass of rye malt, 1 glass of rye flour (can be replaced with oatmeal, buckwheat or wheat flour), 2 liters of water, 2 tbsp. spoons of raisins, 1 apple, 1 lemon, 1 tbsp. a spoonful of honey, 1 teaspoon of dried raspberry leaves.

Boil rye flour with a small amount of boiling water and let cool. Skip the washed raisins, lemon, apple through a meat grinder. Add crushed raspberry leaves, honey, crushed mass of raisins, apple and lemon, and brewed rye flour to rye malt. Mix everything thoroughly with the remaining amount of water and leave to ferment in a warm place for several days. Then strain the resulting mass. Pour the resulting kvass into bottles and refrigerate, while the thick can be used as a starter.

Kvass recipes based on rye bread (bread kvass)

Kvass "Russian"

Ingredients: 1 kg rye bread, 6 l water 200 g sugar, 40 g yeast

Rye bread cut into pieces and dry in the oven. Then put in an enamel pan and pour boiling water over it, close the lid and let stand for 7 hours. After that, filter the mass, add sugar and pre-diluted yeast, and leave for 10 hours in a warm place. Pour the finished rye kvass into bottles, adding a few raisins to each. Cork the bottles and put them in the refrigerator in a horizontal position. After 2-3 days, kvass can be drunk.

Kvass for okroshka

Required: 7 liters of water, 2 kg of rye bread, 100 g of sugar, 50 g of flour, 50 g of yeast

Rye bread cut into small slices and lightly dry in the oven. Then put the slices in a saucepan, pour boiling water, and leave for 3-4 hours under a closed lid. Then strain the resulting infusion, add yeast and sugar to it and put it in a warm place for 3.5 hours. After 3.5 hours, cool kvass, strain again and pour into a bottle.

Kvass "homemade" with mint and blackcurrant leaf

Required: 500 rye crackers, 6 liters of water, 300 g of sugar, 20 g of yeast, 50 g of raisins, 5 g of mint, 10 black currant leaves

Pour boiling water over rye crackers and let stand for 12 hours, then strain. Then add sugar, yeast and a pre-prepared infusion of brewed mint and currant leaves to this wort. Let it brew for 6 hours. Then remove the foam and bottle (add a little raisins to each bottle), cork and refrigerate. After 3 days, kvass is ready for use.

Kvass Petrovsky

Ingredients: 5 liters of water, 800 g of rye crackers, 2 cups of sugar, 25 g of yeast, 100 g of table horseradish, 100 g of honey.

Pour boiling water over rye crackers and leave for 3-4 hours. Strain the resulting wort, add sugar, yeast diluted in a small amount of wort and put in a warm place for 11-12 hours. Then strain the infusion again, pour into 0.5 liter bottles, putting 10 g of horseradish and 10 g of honey into each. Put tightly closed bottles for 1 day in a cold place.

Kvass from rye bread "Classic"

Required: 7 liters of water, 1 kg of rye bread, 30 g of yeast, 500 g of sugar, 2 tbsp. a spoonful of flour

Rye bread, cut into slices, slightly dry in the oven. Then put it in an enamel pan, pour boiling water over it, and let it brew under the lid for 3-4 hours, then strain. Mix yeast with flour, dilute in warm water and leave for 1 hour. Add sugar, infused yeast to the resulting wort and put it in a warm place. After 4-6 hours, cool the wort. Rye kvass is ready. Now it needs to be bottled, corked and stored in the refrigerator.

Ginger kvass "Lithuanian style"

Ingredients: 5 l of water, 800 g of rye bread (or 500 g of rye crackers), 1.25 cups of sugar, 35 g of yeast, 1.5 l of apple syrup, 6 g of ginger.

Rye bread dry, pour boiling water and leave for 5-6 hours. Then drain the resulting wort. Boil ginger for 30 minutes in water. Then strain the ginger, mix with the wort, bring to a boil and cool. Add yeast diluted with water, sugar, apple syrup to the chilled wort, mix and put in a warm place for fermentation for 12 hours. Pour the finished rye kvass into bottles and store tightly closed in the refrigerator.

Kvass "Rye-fruit"

Required: 10 liters of water, 800 g of rye crackers, 3 cups of sugar, 0.5 kg of dried fruits, 40 g of yeast, raisins.

Thoroughly washed dried fruits pour 3-4 liters of water and cook for 10-15 minutes. Pour boiling water over rye crackers and leave for 1 hour. Strain the boiled fruits, strain also the bread infusion. Mix both broths, add yeast, sugar ground with sugar, mix everything and put in a warm place for fermentation. After fermentation, pour the finished rye kvass into bottles, adding 2-3 raisins to each bottle. Put tightly sealed bottles in a cold place and after 3-4 days kvass is ready.

Bread kvass with raisins and mint

Ingredients: 8-10 liters of water, 1 kg of rye bread, 1 cup of sugar, 25 g of yeast, 50 g of dry mint, 50 g of raisins

Dry the sliced rye bread in the oven, put it in an enamel pan (or bucket), pour boiling water over it and leave for 3-4 hours. Strain the resulting infusion and add sugar, yeast, mint to it (you can also add a little cinnamon) and leave at room temperature for fermentation for 5-6 hours. When the finished rye kvass begins to foam, strain it and bottle it, adding 2-4 raisins to each of them. Cork bottles and put in the refrigerator. After 2-3 days, rye kvass is ready for use.

Rye kvass with cumin

Required: 10 liters of water, 1 kg of rye bread, 2 cups of sugar, 40-50 g of cumin, 25 yeast

Cut rye bread into slices and dry in the oven. Pour boiling water over rye crackers and leave for 3-4 hours. Then strain, add sugar, yeast, cumin and leave to ferment in a warm place. After 2-3 days, strain the rye kvass and then store in a cool place.

Kvass recipes based on rye flour

Peasant kvass from rye flour (according to an old recipe)

Required: 500-600 g of rye flour, 8-10 liters of water, 0.5 cups of sugar, 10-15 g of yeast.

Pour boiling water over rye flour and knead like a dough (until the consistency of thick sour cream). Cool the resulting dough to 32-35 degrees. Then dilute the dough with warm boiled water, add yeast starter and sugar, and leave for 0.5-1 day in a warm place. Then strain the finished rye kvass, bottle it and put it in the refrigerator for 1.5-2 days. According to an old recipe, rye flour was sprinkled lightly with water before making kvass and left for a short time in a warm place.

Rye kvass with honey and raisins (old recipe)

Required: 2 cups rye flour, 0.5 cup rye malt, water, 2 cups uncandied honey, 1 cup raisins

Boil rye flour with rye malt in a glass or enamel bowl. Stir so that there are no lumps (until the density of sour cream). Let stand 1 hour under a towel. Then put in the oven for 4-5 hours before evaporation. After that, add boiling water, stir and leave for a day. Put the evaporated dough into an oak barrel, adding raisins and 5 liters of hot water there. Mix everything thoroughly and leave for 9 hours. When the wort ferments, strain it into a glass dish. After a day, add honey to the wort, mix thoroughly and let stand 5-6 at room temperature. Strain the finished rye kvass, pour into bottles, cork them tightly and put in a cool place. Kvass will be ready for use in 3-4 days.

A very refreshing and healthy drink for a hot summer is undoubtedly kvass. I will share with you a very simple white kvass recipe from available products. Although white kvass is prepared mainly from unfermented malt and several types of flour, in our case, rye flour will serve as the basis for sourdough. It has just all the necessary components for lactic acid fermentation. In this way, it will be very easy for you to prepare this delicious refreshing.

Why is white kvass useful? White kvass is an excellent source of vitamins, microelements and amino acids. White kvass is valued for its restorative properties, as it improves digestion, normalizes metabolism, improves performance, removes toxins from the body, promotes the breakdown of fats, and is also useful in violation of the cardiovascular system. Here are just some of the beneficial properties of white kvass to strengthen the body. Therefore, we highly recommend cooking white kvass without yeast from rye flour step by step recipe with photos at home for the whole family.

Ingredients for making white kvass

Cooking step by step with a photo of white kvass without yeast

Dilute rye flour with water to the consistency of sour cream.
Add sugar to flour mixture and mix well.
Add unwashed raisins to the bowl with the dough to intensify the fermentation process.
We got a congestion that needs to be put in a warm place for several days. Cover the bowl with a clean towel. The readiness of the sourdough can be checked by the characteristic sour smell. This is our future starter for making white kvass.
Then, when our wort is ready, you need to get the raisins and throw them away, and pour the dough into a clean three-liter jar.
Pour the wort with purified water, without topping up to the very neck of the jar.
Add 2-3 tbsp to water. l. rye flour and sugar, mix. This again activates fermentation. Cover the jar and leave again at room temperature for 2-3 days. Readiness can be checked for taste.
When white kvass is ready, pour it into bottles, and leave the thick. Screw the bottles well and put in the refrigerator to cool. Keep kvass always in the refrigerator.
In a jar with the remaining kvass thick, pour water again and also add 2-3 tbsp. flour and sugar. Drain the kvass after 2-3 days and repeat this procedure again.
Over time, there will be more and more kvass thick in the jar, so I advise you to always control its amount, either remove part or transfer it to another three-liter jar and then you will get twice as much kvass.

Refreshing, invigorating drink will quench your thirst and strengthen your health. Drink white kvass chilled or cook okroshka based on it. Bon appetit!

For summer, a mug of homemade, tart and tasty kvass, it seems to me, is simply necessary. Nothing can compare to him - neither soda, nor cold green teas, nor juices, nor other drinks. Although at first cooking kvass at home is not a quick process. But then, when the sourdough made will always be in the refrigerator, as they say, at hand, things will go faster and even tastier. The main thing is to know a proven and delicious kvass recipe.

There are several options for making homemade kvass. And today we will choose the one where there are fewer problems with sourdough. Although the first time you still have to work harder. But then all the family will say to you: - Thank you very much for the delicious kvass!

First option, is to go buy ready-made wort and make kvass. It's easy, fast, but it turns out not quite, let's say, leavened.

Second option is to cook it from bread and yeast. There are a lot of such recipes on the Internet. But in this case, the yeast breaks the kvass balance. What does it mean? In real kvass, all vitamins and nutrients should be balanced due to the acidic and alcohol environment, where acidic will prevail. And in the case of cooking with yeast, it will look more like Braga than traditional Russian kvass.

Third option, is to cook it on sourdough. And here the main taste note will be set by sour-milk bacteria, and not yeast.

Recipe for rye kvass at home

To do this, you will need to prepare a sourdough. It is prepared simply, but not quickly. Having prepared once, we will constantly “feed” it for maturity, and take it for the next kvass. And you can do this indefinitely...

Of course, it is more professional to make sourdough on rye flour, it will be more correct. But it is quite problematic to buy it in a regular store. Therefore, we make a compromise, and we will make sourdough from ordinary rye bread. Fortunately, it is sold in any store. And the drink in this case also turns out to be real and tasty.

To do this, we buy a loaf of fresh, rye bread. You should not be afraid of yeast in such bread, since it was baked in an oven where it was more than 100 ° C. And yeast (natural) dies already at 50 ° C.

We cut the loaf into pieces and make crackers out of them. To do this, put them in the oven and set the temperature to 150 ° C -170 ° C. We dry the bread well, making it even slightly (slightly) fried on the sides. This will then give the right taste with an interesting note.

While we dry rye crackers, we prepare water for kvass. We take 3 liters of ordinary water, boil and set to cool. We will need this water in three days. And this can be done, of course, later.

Next, we take a glass, liter jar and put rye crackers in pieces, about two slices (a slice is a cut piece of bread from a loaf that is not cut in half), and add 1 teaspoon of sugar with a slide. Pour one and a half glasses of boiled water at room temperature. Stir sugar until completely dissolved.

Then we close the jar with a towel or gauze, and put it in a warm, bright place, for example, on a windowsill under the rays of the sun. The most ideal option is + 25 ° C and above. Let's leave it to ferment. We are waiting for three days for all the processes to go correctly.

We put the remaining crackers in a bag, we will need them for the future kvass.

After three days, we open the starter and it should be light cloudy in color, with a sour smell and sour taste. This is what you need!

Pour all this with cool boiled water "up to the shoulders" of the jar. We leave free space in the bank for fermentation. At this stage, I do not recommend adding. Now another task is to make a kvass base, to create a sour-bread taste. We close the jar with a towel and again put it in a warm place for the second stage of fermentation, for two days.

At this point, strong fermentation processes will occur in the bank. Kvass will be saturated with a bready taste, the acid will be distributed evenly everywhere and even a little alcohol will be released. This is absolutely correct. Any real kvass should contain a small particle of alcohol.

After two days, kvass is ready and the jar can be opened and its contents filtered. Here you can already add sugar to taste. If it was prepared for okroshka, then you can do without sugar.

Then we bottle this kvass and put it in the refrigerator, thus stopping all fermentation processes. Kvass is ready to use.

Who likes more carbonated, you can add 3-5 raisins to these bottles. This will allow the formation of carbon dioxide, which will give more fizz to the drink.

But in this case, kvass cannot be poured into the bottle up to the very lid, we always leave free space, about 5-7 cm from the lid. We again (for about a day) put this bottle in a warm place and give the drink the opportunity to “fill up” with gases. Then the bottle can be put in the refrigerator, or already consumed.

Of course, the best kvass is made during the summer months. Why? Because for infusion and fermentation of kvass, a warm air temperature is required, above + 25 ° C. Then its cooking process is fast, correct and complete. In this case, lactic acid bacteria predominate in it, and not alcohol.

When infused at temperatures below +20°C, it becomes more like mash, rather than kvass. It has less tart sourness and more degrees.

It is worth noting that for the first time kvass will not turn out to be the most delicious, since the sourdough is still “weak”. It will turn out perfect next time.

Our next step is to stock up on sourdough for a new kvass. To do this, we take the bread crumb, which remained in the jar after pouring the finished kvass, and put it in a small, clean jar, which we put in the refrigerator for further storage.

And another time, when we prepare a drink, it will be our sourdough. To do this, we take a three-liter jar for new kvass, put this crumb, which we have in the refrigerator, add rye crackers so that 1/3 of the part is filled with them + leaven, add 1 teaspoon of sugar and fill with water "up to the shoulders".

We put this jar in heat again, insist for a couple of days and we have a new kvass ready, moreover, tastier than the previous one. And we do these steps again and again ...

At the same time, we dry new crackers, discard part of the crumb after insisting, and put most of it in a jar, saving the leaven for the next time. And we drink delicious, natural, homemade kvass all the time. And in the summer we make excellent okroshka on it. In my personal experience, this is the perfect kvass recipe at home.

Bon appetit! Stay in touch.

Rye kvass is considered one of the most delicious and healthy. In addition, the preparation of such kvass suggests the possibility of refusing to use yeast, which negatively affects the composition of the drink and contributes to the elimination of its possible benefits.

If you plan to make kvass from rye flour on sourdough without adding yeast at home, you can count on an impeccable taste and healthy composition.

The easiest recipe for rye kvass

Such kvass involves the addition of raisins, which improves the taste of the finished drink.

Ingredients:

rye flour: 255 grams - sourdough, 255 grams - kvass;
sugar: 25 grams - sourdough, 115 grams - kvass;
raisins: 15 pieces - sourdough, 15 - kvass;
filtered water.

Cooking method:

Initially, you will need to prepare a sourdough using flour and sugar. Then filtered water and raisins are added to the starter base. The sourdough is kept warm for several days and acquire a kind of sourness.

Now you can cook kvass. To do this, pre-boil four and a half liters of water. Sugar and rye flour are diluted in 500 milliliters of water.

After that, very slowly pour boiling water, continuing to stir. Then the bottle with kvass is placed in a warm place for several hours. Then kvass is mixed with sourdough.

Kvass is combined with sourdough, after which it is infused in a warm room. It is advisable to set aside at least 7 hours for this.

Before use, kvass is recommended to be cooled. In this case, the drink will please with its impeccable taste.

It is advisable to store such rye kvass in the refrigerator. In this case, it will retain its aroma and taste, an amazing benefit.

Classic rye kvass

Such kvass is also made from rye flour on sourdough without yeast. Cooked rye kvass at home will delight you with amazing taste and benefits.

Ingredients:

black bread for sourdough;
crackers for kvass;
250 grams of rye flour;
130 grams of sugar: 10 - sourdough, 120 - kvass;
raisins to taste;
filtered water.

Cooking method:

At the very beginning, you need to prepare a starter for kvass. To do this, chopped black bread is dried on a baking sheet in the oven. If the croutons are dried longer, the kvass will turn out fragrant and delight with a rich taste. If desired, you can dry the bread for a short time and prepare a lighter kvass.

The cooled crackers are poured into a jar and poured with filtered water. Then sugar is added (a small amount is required, up to 10 grams). The container is shaken thoroughly. It is advisable to leave it warm for a couple of days. After about 2 days, you can count on getting a finished sourdough with a characteristic flavor and aroma.

The starter is poured into a 3-liter jar. Add a couple of handfuls of rye crackers, sugar and add water. The container is covered with a lid and a towel. Leave the workpiece for 2 days. At the next stage, the liquid is poured into another container. Add sugar, taking into account how sweet the drink should be.

Also add raisins. After the drink is ready, it is bottled. Initially, kvass is left warm, after which it is put in the refrigerator, where it is stored in the future.
The preparation of such kvass will require more time and effort, but as a result, the drink will turn out to be tasty and fragrant.

The benefits and harms of rye kvass

Rye kvass is very popular for home cooking. In addition, a properly prepared drink will be very useful, because it not only quenches thirst and pleases with its taste, but also improves health.

The following benefits of rye kvass are noted:

saturation of the body with vitamins;
normalization of metabolic processes;
improvement of the work of the stomach with gastritis with low acidity;
strengthening the immune system;
improvement of the work of the heart;
normalization of blood composition and prevention of the appearance of harmful cholesterol;
toning the body and eliminating fatigue, weakness, tension;
normalization of the kidneys and liver;
improvement of vision;
removal of toxins and toxins from the body.

Rye kvass, which is prepared according to all the rules at home and using high-quality ingredients, will delight you with its nutritional composition. The benefit will be noted only with regular consumption of the drink.

Rye kvass contains a small percentage of alcohol, which must be remembered. It is advisable to refuse to drink the drink for those people who are extremely undesirable to drink even a minimal amount of alcohol.

Rye kvass has a rich composition, so it is not recommended for ulcers and gastritis. In all other cases, the drink will be useful.

Kvass from rye flour on sourdough without the addition of yeast, cooked at home, pleases with taste and aroma. Properly prepared drink will become the pride of admirers of real kvass.

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.

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

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.
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.
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.
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.

Recipe with hops:

Boil the water and pour the hops, cook it over low heat for 15 minutes.
Strain the hop broth through a sieve, pour it into a jar. Cool to a temperature of 35-40 degrees.
Add flour, honey and mix well until the mass is thick sour cream.
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

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

Cut the bread into small pieces, make croutons out of them in the oven.
Fill a suitable liter-sized dish halfway with breadcrumbs, add sugar and raisins. Pour in warm water.
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.

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

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.

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

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.
In the cooled infusion, add the rest of the water, pour in the leaven and mix everything. Leave the pot warm overnight.
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

Rye sourdough - 100 gr;
Wheat malt, rye - 30 gr;
Honey - 100 gr;
Water - 3 l;
Raisins - 2 tbsp;
Apple - 1 pc;
Mint - 10 gr.

Pour flour into a three-liter container, add mint, pour 2.5 liters of boiling water. Stir the mixture thoroughly. Wrap the jar with a warm blanket and leave to insist for a day.
In a separate container, mix malt with sourdough, add honey, stir the mixture and pour into a jar with flour infusion. Add raisins, grated apple, add water.
Stir all the contents, cover the vessel with gauze and leave in a warm place for 20-30 hours.
Strain kvass using a sieve. Pour into bottles, add 3-4 raisins per liter bottle. Close the bottles with lids and place in a cool place: cellar, basement. After 1-2 days, the drink will “ripen” and be ready for consumption.