Kvass and eternal leaven leaven
I use this recipe I do not remember how many years! In my opinion, it was the only thing I knew how to cook, married... Brew turns out excellent, I tell you. Refreshing, vigorous, sharp. And quench the thirst, and become the basis for a delicious hash. Preparing the brew on the yeast, which can be stored forever. From year to year I'm doing a starter in March and November (and sometimes longer!) the house smells of delicious home brew. If interested, come in.


  • Rye flour

    0.75 cup

  • Water

    0.5 cup

  • Yeast

    0.333 tsp

  • Sugar

    1 tsp

  • Crackers

    2 handful

  • Water

    2800 ml

  • Sugar

    2 Tbsp

  • Sourdough

    1 Tbsp

  • Raisins

    10 piece


Starter. Rye flour mixed with yeast and sugar.
Pour warm water, mix well. Cover with gauze or cloth and put aside for aging - 12-14 hours (I left on the kitchen table). It is worth considering that during fermentation the yeast behaves quite actively, so you need to take volumetric glassware, to the leaven was where to "grow". I do ferment in a quart jar.
Clearly shows: the initial state of ferment...
Already after 1 hour.
Ready starter stored in the refrigerator in a tightly sealed container (jar or container). To prepare the brew, just to get her to take the required amount and remove the back in the fridge. And "feed" the leaven should leaven the sediment. More on that later...
Brew. In three-liter jar of put crackers. From what you have bread crumbs, it does not matter. Rye will give the drink a rich color and a distinctive acidity. With breadcrumbs from white bread kvass will turn out lighter and the taste will be a little softer. But it will be good anyway.
Pour the bread crumbs with boiling water and allow to cool to room temperature.
Add yeast and sugar (how sweet you can adjust yourself). Mix well.
Cover the jar with gauze or cloth and leave to ferment in a warm place.
Periodically stir. As you can see, during the fermentation process the crackers well rise up, therefore it is not necessary to pour water under the neck.
After about 14-16 hours the brew is ready (you can just try it on readiness: kvass from rye bread is cooked faster than the white. And temperature conditions also play a role!). So, the finished product strain.
The brew I bottled in plastic bottles and always have in stock, and store conveniently. In each bottle put a few raisins. The raisins will give the right sharpness to the brew.
Tightly close the bottles and put them in the fridge for a day or two. During this time, the brew infusions, acquire the necessary sharpness and clear (settled). From this quantity of ingredients is obtained 2.5 liters of kvass.
And this leaven precipitate, which is formed in the bottles is already filtered and settled with a drink, we will "feed" the starter.
You just need to pour it in a container where you stored the fermenter. When ready to use, drain off any excess liquid, mix the contents of the container and add the starter culture into a new drink. It's all clear, tell your algorithm of actions: in the evening put the fermenter the next morning, prepare a brew, all the day he is (occasionally stir). Closer to the night or the next morning, pour the drink bottles, put in the fridge. Through the days trying. If I think not enough sharpness in the drink, then leave the brew in the fridge for another day. And this is my choice. Cooked it at the end of February. By the way, this starter can be used for baking bread... read a lot... But actually so simple that we can prepare the brew once and the recipe will remember.
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  • user-avatar
    Владимир Шаталов


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