A fragrant refreshing drink on sourdough. Lactic acid bacteria in the composition increases the immune system and improves intestinal flora.
From the bread to make croutons in the oven. Better, of course, homemade bread to use. I had a "Borodino". Instead of breadcrumbs you can use rye flour.
100 grams of crackers (or flour) and 30 g of malt (3 tbsp) put the 3-liter jar and fill with boiling water. Let cool to room temperature, the slower the better. You can wrap the jar and leave for a day.
Leaven can be used anywhere - as wheat and rye. The only condition is at its peak. That is, to feed and to wait until the increase in 2-3 times.
The cooled infusion add 100 grams of leaven. Better to do it gradually: first in a small container mix the yeast and 100-200 ml of the infusion and then pour the dissolved yeast in a jar of kvass. So bacteria distributed in the brew. At this stage you can add sugar (for those who like sweeter), it also accelerates the fermentation. A jar of kvass, cover loosely with a lid and leave at room temperature for fermentation.
After 5-6 hours will begin active fermentation. The gas bubbles will rush up.
The total time of fermentation 12-24 hours. Then brew, strain, tightly closed (so that the brew is saturated with gas) and cooling.
This brew is best consumed within 3-4 days, because after it starts the lactic acid processes acetic and alcoholic fermentation.