Yeast-based starter for kvass
Description
The recipe won't take much time. I'll tell you more details below. Can be served.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the rye bread into cubes.
- 3
Step 3
Toast the bread in a preheated oven at 180-190 degrees for about 12-15 minutes, until it turns golden brown.
- 4
Step 4
Transfer the rye crackers to a jar, add sugar.
- 5
Step 5
Pour in hot water and mix. Wait until the water cools down to approximately 36-37 degrees (it should become pleasantly warm).
- 6
Step 6
Mash the softened breadcrumbs with a spoon. Add dry yeast and mix. Cover the jar with gauze or a cotton towel and leave at room temperature for 3 days.
- 7
Step 7
After 3 days, the starter will begin to bubble slightly and develop the characteristic tangy smell of kvass. It should smell pleasant and show no signs of mold—be sure to monitor this carefully, as spoiled starter cannot be used. The yeast-based kvass starter is now ready.
- 8
Step 8
To prepare the kvass, transfer half of the starter culture into a 3-liter jar.
- 9
Step 9
Add a handful of rye croutons and 1 tablespoon of sugar to it.
- 10
Step 10
Pour in warm water. Cover the jar with gauze and leave it to ferment for 1-2 days.
- 11
Step 11
Strain the finished kvass through a sieve. It will be clear and slightly carbonated. You can add more sugar if desired to balance the taste. Chill before serving. Store the remaining starter in the refrigerator and use as needed.
- 12
Step 12
The yeast-based starter for kvass is ready!