Yeast starter for kvass

Step-by-step cooking

1. Step 1:

   

   To prepare the starter, we take rye-wheat bread, sugar, yeast, water and a jar. In this case, the volume of the jar is 0.7 liters.

2. Step 2:

   

   Cut the bread into small pieces, 3x3 cm, and dry a little in the oven.

3. Step 3:

   

   Fill 2/3 of the volume of the jar with breadcrumbs and add sugar. The remaining crackers can be used to top up the starter culture and make kvass. You need to store crackers in a clothes bag.

5. Step 4:

   

   Gradually, so as not to crack the jar, pour boiling water over the crackers. We leave everything to cool down.

6. Step 5:

   

   In the process of cooling, the crackers will absorb water. Therefore, in the course of cooling, it is necessary to add water, maintaining the porridge-like consistency of the starter.

7. Step 6:

   

   When the starter cools down to a temperature slightly higher than room temperature, add yeast. Mix well, cover the jar with a cloth and leave to ferment for three days. The fermentation time may vary depending on the fermentation temperature. Make sure that the starter does not sour! From the finished starter, you can make kvass in a ratio of 0.7 starter cultures per 3 liters of kvass. And you can use it not all at once, feed it with breadcrumbs, and reuse it for making kvass.