Sourdough for kvass without yeast

This starter is prepared in 6 stages.

50 grams of flour and 50 ml of water are needed for each stage. Every day, at about the same time, 50 grams of rye flour and 50 ml of water are added to a large jar.

For 2-4 days, an unpleasant smell will appear, active fermentation will begin - this is the origin of the starter culture.

On day 5-6, the smell becomes softer and more bread-like - so the starter is ready. You can put kvass or bake bread!

Bon appetit!