Kvass on bread starter

We will prepare bread kvass in two stages: first the starter, then the drink itself. Let's start with the starter.

Crumble half a piece of rye bread, put it in a half-liter jar, pour 1 teaspoon of sugar there and pour warm boiled water (2 cups). In the ingredients, the weight of a piece of bread is indicated approximately, based on the calculation that the average piece weighs 40-45 grams. Cover the jar with gauze and put it in a warm place for two days. The contents of the jar should become cloudy and with a characteristic smell and taste. The starter is ready and you can proceed to the preparation of kvass.

At the initial stage, for 0.5 liters of sourdough, take 2 slices of rye bread, 1 tablespoon of sugar and 1.5 liters of boiled water at room temperature. In a two-liter jar, crumble the bread, add sugar, our starter culture and top up with boiled water to the brim. Cover the jar with a lid and let it stand like that for a couple of days.

After this time, drain two-thirds of the contents of the jar into a separate container, crumble 2 more slices of rye bread into the jar and add boiled cold water to the brim again. Leave it to infuse to get the next portion of kvass, and the ready one needs to be cooled, after which it is ready for eating.

Bon appetit!