Sourdough starter for kvass at home

Thanks to sourdough, you can prepare a wonderful and refreshing drink that will especially delight you in the summer. We offer you the option of preparing it from rye flour, with dry yeast, without yeast, for white kvass, with raisins, with hops and with crackers.

Homemade starter for kvass made from rye flour

On especially hot days, you really crave cold kvass. It can be very easily prepared from sourdough. which consists of only three ingredients: rye flour, granulated sugar and water. All ingredients are combined with each other and fermented for about 5 days.

1. 
   How to prepare kvass starter at home? Pour 4 tablespoons of rye flour and 4 tablespoons of granulated sugar into a 700 ml jar. Mix them together.
2. 
   Now add half a glass of drinking water and mix thoroughly until smooth. Cover the top of the jar with gauze or a cotton towel. Place the container in the sun or in a warm place for a day to start the fermentation process.
3. 
   After this time, add another 2 tablespoons of rye flour and a little water.
4. 
   Mix well again and put the jar in a warm place for 4 days. Stir occasionally. The starter is ready. A large number of bubbles should appear on its surface. It may take a little less to prepare depending on the weather.
5. 
   Next, you can start preparing rye kvass. This drink is best consumed chilled. Bon appetit!

Kvass starter with dry yeast

To prepare this starter we need bread, granulated sugar, water and dry yeast. To begin with, crackers are made from bread, sugar and boiling water are added to them. After everything has cooled, yeast is poured in, mixed and left to ferment for 3 days.

Cooking time: 3 days.

Cooking time: 40 min.

Servings – 1.

Ingredients:

• Borodino bread – ½ loaf.
• Granulated sugar – 3 tbsp.
• Dry yeast – 1 tsp.
• Drinking water – 2 l.

Cooking process:

1. Cut Borodino bread into small pieces. Place them on a baking sheet and put them in the oven for 20 minutes at 180^OC. They should acquire a ruddy color. The main thing is that the crackers do not burn.

2. Transfer the finished bread crumbs into a glass jar. Fill it about halfway. Next, add 3 tablespoons of sugar to them.

3. Boil water and gradually pour it into the jar so that it does not burst.

4. After some time, the bread should have absorbed all the water. Therefore, add a little more to form liquid. Mix.

5. Let the liquid cool. It should be warm. Add a teaspoon of yeast and mix well.

6. Cover the jar with gauze or a cotton towel and secure with an elastic band. Send to a warm and dark place for three days.After this time, we can begin to prepare tasty and refreshing kvass. Bon appetit!

How to prepare kvass starter without yeast?

For this recipe you only need black bread, granulated sugar and water. To begin with, crackers are made from bread, and warm water and sugar are poured into them. Fermentation takes 3 days. The result should be a cloudy liquid with a sour odor.

Cooking time: 3 days.

Cooking time: 25 min.

Servings – 1.

Ingredients:

• Black bread – pcs.
• Granulated sugar – 1 tsp.
• Drinking water – 250 ml.

Cooking process:

1. Cut the black bread into fairly large pieces. From these we will prepare crackers for future sourdough.

2. Cover a baking sheet with parchment paper and place pieces of bread on it. Preheat the oven to 180^OC and dry the crackers in it for about 20 minutes. We make sure that the bread does not burn. Let it cool.

3. Place ready-made black bread crackers on the bottom of a three-liter glass jar. Fill them with 250 ml of warm water. Next, add a teaspoon of sugar and mix lightly. Cover the jar with gauze or a cotton towel and place it in a warm place to ferment for three days.

4. During this time, the starter should be ready. It will give off a sour smell and its color will become cloudy. This is exactly what we need to make kvass.

5. Now you can start preparing kvass. Serve it cold and store it in the refrigerator. Bon appetit!

Step-by-step recipe for making white kvass starter

To prepare such a starter you will need only 2 ingredients: rye flour and water. It will take 5 days to prepare, during which it is sometimes necessary to add a little more flour.

Cooking time: 5 days.

Cooking time: 15 min.

Servings – 1.

Ingredients:

• Rye flour – 250 gr.
• Drinking water – 200 ml.

Cooking process:

1. To prepare the starter, take a 700 ml glass jar and pour 150 grams of flour into it. Fill it with 200 ml of warm water.

2. Mix everything thoroughly until a homogeneous mass is formed and close the jar with a lid, but loosely. Place in a warm, dark place for three days for fermentation to begin.

3. During this time, small bubbles should appear on the surface of the mass.

4. Add another spoonful of rye flour and mix well. If necessary, add a little water.

5. In the same way, close the jar with a lid and place it in a dark, warm place for two days for further fermentation.

6. During this time, add a spoonful of flour and water a couple more times and repeat the previous steps. The finished starter should double in size and have a porous appearance. Now you can start preparing kvass in the ratio of 2 tablespoons of starter per liter of water. Serve the finished drink chilled. Bon appetit!

A simple and tasty recipe for sourdough starter with raisins

To prepare this starter you will need raisins, honey or sugar, rye flour and water. To begin with, raisins are placed in a jar, honey, water, flour are added to it, everything is mixed, covered with gauze and placed in a warm place for fermentation. More flour and water are added periodically.

Cooking time: 3 days.

Cooking time: 25 min.

Servings – 1.

Ingredients:

• Raisins – 1 handful.
• Honey or granulated sugar – 1 tsp.
• Rye flour – 6 tbsp.
• Drinking water – ½ tbsp.

Cooking process:

1. Place the raisins in a small container, pour boiling water over them and let stand for about 5 minutes.

2. Next, put it on a paper towel and sort it out. Then we cut it into smaller pieces.This is done so that the fermentation process starts faster.

3. Transfer the raisins into a liter glass jar, add a teaspoon of honey or granulated sugar and fill everything with half a glass of warm water. Mix well.

4. Then pour the sifted flour into the jar. You can use both rye and whole grain. Mix everything thoroughly. It should have the consistency of thick sour cream.

5. Cover the jar with several layers of gauze, secure with an elastic band and put it in a dark, warm place for a day.

6. After a day, the starter should begin to bubble. Add another 4 tablespoons of flour and warm water until the consistency is similar to thick sour cream. Cover with gauze again and leave to ferment for another day.

7. Again we “feed” the starter. We also add 4 tablespoons of rye flour and warm water. Mix everything well. Cover with gauze, secure with an elastic band and put the jar in a warm, dark place for another day.

8. The starter is ready. We can start preparing kvass. Serve the drink chilled. Bon appetit!

Sourdough starter for kvass with hops at home

To prepare, we need hops, water, potatoes, honey and rye flour. First, the hop water is prepared, to which honey is then added. Two days later, potatoes and flour are sent to her. The rest of the fermentation takes about a day at room temperature.

Cooking time: 3 days.

Cooking time: 35 min.

Servings – 1.

Ingredients:

• Hops – 5 gr.
• Drinking water – 1 l.
• Potatoes – 400-500 gr.
• Honey – 1 tbsp.
• Rye or whole grain flour – 600-800 gr.

Cooking process:

1. Pour a liter of water into a saucepan and pour in the hops. Completely drown it in water and bring to a boil.

2.Let the water boil for 2-3 minutes and remove the pan from the heat. Leave until the water has cooled completely.

3. Strain the water from the hops through a sieve.

4. Now pour it into a separate container, add a tablespoon of honey and mix thoroughly. Cover everything with cling film and leave on the counter at room temperature for 2 days.

5. During this time, the water from the hops should have acquired a dark, rich color.

6. Peel the potatoes, cut them into small pieces and cook.

7. Leave a little water and blend everything with a blender until you get puree.

8. Pour the hop water with honey into a larger container and add hot potatoes there. Mix everything well.

9. Next, add rye or whole grain flour and mix well. If necessary, add more flour. The consistency should be quite thick, similar to pancake batter.

10. Cover the starter with a cotton towel and leave for a day at room temperature.

11. After this time, it should begin to bubble strongly, and foam will form on top. The starter is ready. You can start preparing kvass. We serve it chilled. Bon appetit!

How to prepare starter for homemade kvass from crackers?

For this recipe we will need rye crackers, fresh yeast, sugar and hot water. First, the bread is dried in the oven and placed in a jar. Everything is sprinkled with sugar on top and boiling water is poured over it. Then the water cools and the diluted yeast is added. The fermentation process takes a day.

Cooking time: 1 day.

Cooking time: 35 min.

Servings – 1.

Ingredients:

• Rye bread – 120 gr.
• Fresh yeast – 15 gr.
• Granulated sugar – 4 tbsp.
• Drinking water – 2.5-3 l.

Cooking process:

1. Cut the rye bread into small pieces and place them on a baking sheet.Preheat the oven to 180^OC and dry the crackers in it for about 20 minutes. Make sure they don't burn.

2. Take a three-liter jar and put ready-made rye crackers on its bottom. Cover everything with sugar.

3. Boil water and pour it into the jar up to the shoulders. Let it cool.

4. At this time, take fresh yeast and dissolve it in ¼ cup of warm water. We send them to the jar when the water temperature reaches 30-35 degrees.

5. Cover the jar with the contents with several layers of gauze and secure it with an elastic band. Leave in a dark, warm place for a day.

6. After this time, thick matter should form at the bottom, which will act as a starter. We can start preparing kvass. We serve it chilled. Bon appetit!