Now kvass is not as popular as it was in Russia, when this drink was used not only for thirst quenching, but even for medicinal purposes. One of the best options is kvass on a ferment from rye flour, full of vitamins and useful for metabolism. We will describe several classical variants of preparation further.
The recipe for kvass from rye flour with leaven
Preparing your own starter - the process, although simple, but quite long, so allocate it at once several days.
Ingredients:
- ferment with raisins - 500 ml;
- water - 8 liters;
- sugar - 75 g.
Preparation
On a bucket of kvass it is necessary to prepare about 500 ml of leaven, so take the rye flour in a half-liter jar and mix it with a couple of tablespoons of sugar. Start gradually pour warm water, bringing the flour mixture to a creamy consistency. To accelerate the process of ripening yeast can be added to the yeast, but it should be borne in mind that it is not easy to take their taste, and therefore, raisins (10-15 pcs.) Can be an alternative, which are unwashed in the starter. Leave the leaven in a jar with a volume of more than half a liter in heat for a couple of days, before purchasing acid sage and increasing in volume.
When the ground is ready, it can be used to prepare 10 liters of kvass. For this, the leaven is diluted with water to a creamy consistency. Then add 8-8.5 liters of hot water to the prepared pulp. Cover the container with the base of the kvass lid, wrap it and leave it for 4-5 hours or until everything has cooled down to about 36-38 degrees. After a while, a leaven is added to the cooled base. After adding the ferment, the container with kvass is placed again in the heat for 6-7 hours, and then it is gently drained from the thick, filtered and cooled before use.
This kvass on the leaven of rye flour can be prepared from the remaining ground (sourdough), taking it in a jar and activating it, mixing with three tablespoons of flour and a couple of spoons of sugar.
Preparation of kvass from rye flour on leaven
The leaven for white kvass from rye flour is made not less than 4 days. This yeast does not add industrial yeast, and therefore the process of maturation can take a lot of time, but on the way out you will get an absolutely natural drink.
Ingredients:
For starter:
- rye flour - 145 g;
- sugar - 10 g;
- water 230 ml.
For kvass:
- water - 2.8 liters;
- leaven - 230 ml;
- "Dry" kvass - 7 tbsp. spoons;
- sugar - 115 g.
Preparation
The yeast should be prepared in advance, 4 days before mixing the ingredients for kvass. Mix about half the flour, half the whole water and a pinch of sugar. Leave a container of leaven in the heat for a whole day. After, the ferment is fed with a couple of tablespoons of flour, a small amount of water (enough to return the creamy consistency) and sugar. We leave for another day. Repeat the procedure of adding the remaining ingredients and pouring twice more.
When the leaven is ready, you can proceed and prepare the kvass itself. To do this, approximately 230 ml of starter should be diluted in cold filtered water along with sugar and "dry" kvass (bread crumb), which can be easily bought at any store. Cover the container with kvass gauze and leave in the heat for the next day. After the fermentation is complete, the drink should be filtered through the gauze cap as carefully as possible, without affecting the sediment (sourdough) on the bottom. After percolation, the drink can be cooled before use, and leave the leaven in the refrigerator until the next cooking, feeding a spoonful of rye flour weekly.