Sourdough for kvass - 7 recipes at home

Thanks to the sourdough, you can prepare a wonderful and refreshing drink that will delight you especially in summer. We offer you a variant of cooking from rye flour, with dry yeast, without yeast, for white kvass, with raisins, with hops and with crackers.

Sourdough for kvass from rye flour at home

On especially hot days, I really want cold kvass. It can be made very simply from sourdough. which consists of only three ingredients: rye flour, granulated sugar and water. All ingredients combine with each other and ferment for about 5 days.

Cooking time: 5 days.

Cooking time: 30 min.

Servings - 1.

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  Pour 6 tablespoons of rye flour and 4 tablespoons of granulated sugar into a 700 ml jar. We mix them together.
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  Now add half a glass of drinking water and mix thoroughly until smooth. We cover the jar on top with gauze or cotton towel. We put the container in the sun or warm for a day to start the fermentation process.
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  After this time, add 2 more tablespoons of rye flour and a little water.
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  Mix well again and put the jar in a warm place for 4 days. Stir occasionally. The leaven is ready. A large number of bubbles should appear on its surface. It may take a little less preparation, depending on the weather.
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  Then you can start cooking rye kvass. It is best to drink this drink chilled. Bon Appetit!

Starter culture for kvass with dry yeast

To prepare this sourdough, we need bread, granulated sugar, water and dry yeast. To begin with, rusks are made from bread, sugar and boiling water are added to them. After everything has cooled, yeast is poured in, mixed and left to ferment for 3 days.

Cooking time: 3 days.

Cooking time: 40 min.

Servings - 1.

Ingredients:

• Borodinsky bread - ½ loaf.
• Granulated sugar - 3 tablespoons
• Dry yeast - 1 tsp
• Drinking water - 2 liters.

Cooking process:

1. Cut Borodino bread into small pieces. We put them on a baking sheet and send them to the oven for 20 minutes at 180^OC. They should take on a ruddy color. The main thing is that the crackers do not burn.
2. We transfer the finished bread crumbs to a glass jar. We fill in about half. Next, add 3 tablespoons of sugar to them.
3. We boil water and gradually pour it into the jar so that it does not burst.
4. After a while, the bread should have absorbed all the water. Therefore, add a little more to form a liquid. We mix.
5. Let the liquid cool. It should be warm. Add a teaspoon of yeast and mix well.
6. Cover the jar with gauze or a cotton towel and secure with an elastic band. We send to a warm and dark place for three days. After this time, we can begin to prepare delicious and refreshing kvass. Bon Appetit!

How to prepare yeast-free kvass starter?

For this recipe, you only need black bread, granulated sugar and water. To begin with, rusks are made from bread, warm water with sugar is poured into them. Fermentation takes 3 days. As a result, a cloudy liquid with a sour smell should be obtained.

Cooking time: 3 days.

Cooking time: 25 min.

Servings - 1.

Ingredients:

• Black bread - pcs.
• Granulated sugar - 1 tsp
• Drinking water - 250 ml.

Cooking process:

1. Cut the black bread into large enough pieces. From them we will prepare crackers for future sourdough.
2. Cover the baking sheet with parchment paper and put pieces of bread on it. Preheat the oven to 180^OC and dry the crackers in it for about 20 minutes. We make sure that the bread does not burn. Let it cool.
3. At the bottom of a three-liter glass jar, put ready-made black bread crackers. Fill them with 250 ml of warm water. Next, add a teaspoon of sugar and mix slightly. Cover the jar with gauze or a cotton towel and put it in a warm place for fermentation for three days.
4. During this time, the leaven should be prepared. A sour smell will come from it, and its color will become cloudy. This is exactly what we need to make kvass.
5. Now you can start making kvass. We serve it cold and store it in the refrigerator. Bon Appetit!

Step-by-step recipe for making sourdough for white kvass

To prepare such a sourdough, you only need 2 ingredients: rye flour and water. It will take 5 days to cook, during which sometimes you need to add a little more flour.

Cooking time: 5 days.

Cooking time: 15 min.

Servings - 1.

Ingredients:

• Rye flour - 250 gr.
• Drinking water - 200 ml.

Cooking process:

1. To prepare the starter culture, take a 700 ml glass jar and pour 150 grams of flour into it. Fill it with 200 ml of warm water.
2. Mix everything thoroughly until a homogeneous mass is formed and close the jar with a lid, but not tightly. We send it to a warm, dark place for three days so that fermentation begins.
3. During this time, small bubbles should appear on the surface of the mass.
4. Add another spoonful of rye flour and mix well. Top up with some water if necessary.
5. In the same way, we close the jar with a lid and put in a dark, warm place for two days for further fermentation.
6. During this time, add a spoonful of flour with water a couple more times and repeat the previous steps. The finished starter culture should double in size, and it should acquire a porous appearance. Now you can start preparing kvass in the ratio of 2 tablespoons of sourdough per liter of water. We serve the ready drink chilled to the table. Bon Appetit!

A simple and delicious recipe for kvass with raisins

To prepare this starter, you will need raisins, honey or sugar, rye flour and water. To begin with, the raisins are put in a jar, honey, water, flour are added to it, everything is mixed, covered with gauze and placed in a warm place for fermentation. More flour and water are added periodically.

Cooking time: 3 days.

Cooking time: 25 min.

Servings - 1.

Ingredients:

• Raisins - 1 handful.
• Honey or granulated sugar - 1 tsp
• Rye flour - 6 tablespoons
• Drinking water - ½ tbsp.

Cooking process:

1. Put the raisins in a small container, pour boiling water over and let stand for about 5 minutes.
2. Next, we spread it on a paper towel and sort it out. Then we cut it into smaller pieces. This is done so that the fermentation process starts faster.
3. We shift the raisins into a liter glass jar, add a teaspoon of honey or granulated sugar and fill everything with half a glass of warm water. Mix well.
4. Then pour the sifted flour into the jar. You can use both rye and whole grain. Mix everything thoroughly. You should get the consistency of thick sour cream.
5. We cover the jar with several layers of gauze, fix it with an elastic band and put it in a dark, warm place for a day.
6. After a day, the leaven should begin to bubble. Add 4 more tablespoons of flour and warm water there until the consistency looks like thick sour cream. Cover with gauze again and send to wander for another day.
7. We again "feed" the sourdough. We also add 4 tablespoons of rye flour and warm water. Mix everything well. Cover with gauze, secure with an elastic band and put the jar in a warm, dark place for another day.
8. The leaven is ready. We can start preparing kvass. We serve the drink chilled to the table. Bon Appetit!

Ferment for kvass with hops at home

For cooking, we need hops, water, potatoes, honey and rye flour. First, hop water is prepared to which honey is then added. Two days later, potatoes and flour are sent to her. The rest of the fermentation takes about a day at room temperature.

Cooking time: 3 days.

Cooking time: 35 min.

Servings - 1.

Ingredients:

• Hops - 5 gr.
• Drinking water - 1 liter.
• Potatoes - 400-500 gr.
• Honey - 1 tablespoon
• Rye or whole grain flour - 600-800 gr.

Cooking process:

1. Pour a liter of water into a saucepan and pour out the hops. We completely drown it in water and bring it to a boil.
2. Let the water boil for 2-3 minutes and remove the pan from heat. We leave until the water has completely cooled down.
3. We filter the water from the hops through a sieve.
4. Now pour it into a separate container, add a tablespoon of honey and mix thoroughly. We cover everything with cling film and leave on the table at room temperature for 2 days.
5. During this time, the water from the hops should have acquired a dark, rich color.
6. Peel the potatoes, cut into small pieces and cook.
7. We leave a little water and interrupt everything with a blender until puree is obtained.
8. Pour hop water with honey into a larger container and add hot potatoes there. Mix everything well.
9. Next, add rye or whole grain flour and mix well. Add more flour if necessary. The consistency should be quite thick, similar to pancake dough.
10. Cover the starter culture with a cotton towel and leave it at room temperature for a day.
11. After this time, it should begin to bubble strongly, and foam will turn out on top. The leaven is ready. You can start making kvass. We serve it chilled to the table. Bon Appetit!

How to make a sourdough starter for homemade kvass from breadcrumbs?

For this recipe, we need rye crackers, fresh yeast, sugar, and hot water. First, the bread is dried in the oven and folded into a jar. From above, everything is sprinkled with sugar and poured with boiling water. Then the water cools down and the diluted yeast is added there. The fermentation process takes a day.

Cooking time: 1 day.

Cooking time: 35 min.

Servings - 1.

Ingredients:

• Rye bread - 120 gr.
• Fresh yeast - 15 gr.
• Granulated sugar - 4 tablespoons
• Drinking water - 2.5-3 liters.

Cooking process:

1. Cut the rye bread into small pieces and put them on a baking sheet. Preheat the oven to 180^OC and dry the crackers in it for about 20 minutes. We make sure that they do not burn.
2. We take a three-liter jar and put ready-made rye crackers on its bottom. We fill everything with sugar.
3. We boil water and pour it into a jar "up to the shoulders". Let it cool down.
4. At this time, we take fresh yeast and dissolve it in ¼ glass of warm water. We send them to the jar when the water temperature reaches 30-35 degrees.
5. We cover the jar with the contents with several layers of gauze and fix it with an elastic band. We leave in a dark, warm place for a day.
6. After this time, a thick layer should form at the bottom, which will act as a leaven. We can start making kvass. We serve it chilled to the table. Bon Appetit!