Homemade kvass from croutons

Description

You can add more sugar to the finished kvass according to your taste. Raisins are also often added. Summer is just around the corner, so it's time to stock up on thirst-quenching drink recipes, such as lemonades, kvass, and others. Today we'll prepare yeast-based bread kvass. Can be served.

Instructions

1. 1

   Step 1

   First, you need to prepare the starter. Cut the bread into small slices and dry them in the oven at 50-70 degrees until the bread is well browned.

2. 2

   Step 2

   Put 150 grams of dry bread crumbs into a 3-liter jar, add 4 tablespoons of sugar, and pour hot water over it. Wrap the jar in a towel and leave it in a warm place overnight.

3. 3

   Step 3

   The next day, dissolve the yeast in a small amount of warm water and add it to the jar with the breadcrumbs. Cover again with a towel and leave in a warm place for 24 hours.

4. 4

   Step 4

   After 24 hours, remove the risen breadcrumbs from the jar and pour off some of the liquid. The necessary starter culture will be at the bottom of the jar.

5. 5

   Step 5

   Pour the starter into a clean 3-liter jar, add 150 grams of dried bread crumbs, the remaining sugar, and pour in warm water, leaving a little space below the neck. Cover the jar and let it ferment again until ready for 1-2 days.