Description
Kvass rye flour, using sourdough instead of regular yeast is much more useful due to the presence of sourdough lactic acid bacteria needed for proper digestion. In addition, and taste completely different! Much tastier) Traditional Russian drink. On the flour, in contrast to crackers, is a more dense and nutritious. Cooked in my author's recipe. The basis is taken from old Russian recipes and the recipe of kvass from Svetlana http://www.povarenok .ru/recipes/show/755 52/ Another advantage of the brew on the yeast - it can be turned into "eternal& quot; using new bays remaining kvass wort.
Ingredients
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Sourdough
100 g
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Rye flour
100 g
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Malt
30 g
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Honey
100 g
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Water
3 l
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Raisins
2 Tbsp
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Apple
1 piece
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Lemon
0.25 piece
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Mint
10 g
Cooking
Take 100 g of flour and optional dry or fresh herbs, put in a 3-liter bottle, pour gradually the boiling water (2.5 l), stirring to avoid lumps, wrap it up and leave for a day to draw.
We need a starter at its peak. Stored in the refrigerator refreshed with a dressing and leave at room temperature until the increase in 2-3 times. If the brew preparing the second and next times, we use kvass wort ( see recipe http://www.povarenok .ru/recipes/show/873 37/ ) the photo On the right "grown up" 2 times rye sourdough.
Leaven mixed with malt in a separate container, dilute a little of the cooled infusion flour 100-200 ml for solution. There also add honey, stir. Then pour into the jar with the infusion of flour. Put the well washed raisins. For a fruity option, add grated on a grater Apple and cut into thin small slices of lemon. If necessary, pour boiling water (not above 30 degrees) without adding to the top of the banks 4-5 cm mix well, cover with marlechkoy and put to quasits at room temperature (30 C ) for 24-36 hours. The higher the temperature, the faster the maturing brew.
When the brew starts to "play", bread and fruit will float up, will foam from the rising bubbles. The liquid will be cloudy. The finished product will reduce the fermentation, part of the pieces floating at the top, begin to descend, the liquid will become illuminated, but not until transparent, because the white kvass dissolved flour.
Now the brew, strain. In the prepared clean bottle fill sugar to taste (I do 1 tbsp of fructose to 1 l of brew), and then carefully, trying not to raise the sediment from the bottom, strain the drink through cheesecloth, squeezing the liquid from the pieces.
Anything that floats on the top, it is necessary to overcome and throw out the husks. For those who like a highly carbonated brew, add 3-4 raisins in a liter bottle (I didn't put), close bottle, shake, stir sugar, and put in the fridge in a horizontal position at least for a day for ripening.
Fermentation processes are suspended in the cold, but go. Brew really changes the taste for the better with some aging in the fridge. Better to wait 3-4 days.
The finished product can still be poslastit in a glass or Cup to taste. Photo white brew and pancakes on the yeast. Bon appetit!
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