Kvass starter by yeast

Step 1. How to make a sourdough for homemade kvass on yeast? Prepare the groceries. Take a little stale bread, but not spoiled, without mold. I was cooking leaven on rye Darnitsky, kvass from such bread turns bright, keep this in mind. For a darker color, use Borodinsky type bread. Yeasts are dry fast-acting. Water - filtered or bottled.

Step 2. How do you prepare bread for leaven? Cut the bread into pieces about a centimeter thick. Spread them out on a bowl and put in the oven, heated to 180 ° C, for 10-15 minutes. Bread should dry well, but not burn, be sure to watch for this.

Step 3. How to prepare containers for leaven leaven? Before use, be sure to wash a glass jar with baking soda and scald with boiling water - this will help eliminate foreign smells and destroy bacteria that can affect the quality of starter. Put the dried bread in a jar of 0.7 liters. If all the crackers do not fit, then remove them in a linen bag, they will be needed to prepare kvass.

Step 4: Which sugar is best for starter? Add regular white sugar to the crusts, which will provide a breeding ground for yeast.

Step 5. How do you pour the sourdough? Pour the dry water, pouring it to the shoulders of the can. Wait a little while for the crackers to soak up the water. If it decreases, add some more hot water.

Step 6. When to add yeast to the leaven? When the contents of the jar cool to a temperature of ~37-38 ° C (it will become pleasantly warm, but not hot), knead the crackers with a spoon and pour dry yeast into them. Stir it up. About all the subtleties of working with yeast, read in a separate article the link at the end of the recipe.

Step 7. How to create the ideal conditions for fermentation of leaven? Cover a jar of gauze or linen napkin and leave for fermentation at room temperature for about 2-3 days. The exact fermentation time can vary depending on the temperature in the room.

Step 8. How to determine the readiness of leaven and properly store it? During fermentation, the leaven will acquire a persistent leavened smell and will bubble slightly. That means she's ready. Make sure that it does not deteriorate and is not covered with mold - such a starter can not be used. I was fine - the sourdough smelled nice and had a fresh look all three days. Keep the finished sourdough in the refrigerator.

Step 9. How to prepare kvass from ready leaven? Take a three-liter jar and put half the resulting leaven in it. Add a handful of rye crackers and a spoonful of sugar to it. Pour all this with warm boiled water, mix.

Step 10. How long does it take to ferment kvass? Cover the can with a napkin and leave for 1-2 days at room temperature for fermentation.

Step 11. How to properly strain and cool the finished kvass? The finished kvass will become transparent and slightly carbonated. Strain it through a sieve or gauze and taste it. If necessary, add more sugar and a handful of raisins. Pour the kvass into a jar and put it in the refrigerator.

Step 12. What to serve homemade bread kvass with? Serve kvass well chilled in tall glasses of ice, mint and a slice of lemon. Perfectly combined with okroshka, fried meat, cakes and salty crackers. For a sweet option, add a spoonful of jam or fresh berries to the glass. Bon appetit!