Sourdough rye flour for kvass

Step-by-step cooking

1. Step 1:

   

   150g. rye wholegrain flour to pour into a 0.7 liter jar. Pour 200g flour. warm water.

2. Step 2:

   

   Mix well until smooth, cover loosely with a lid. Put in a place convenient for fermentation, where there is no draft, for three days.

3. Step 3:

   

   Within three days, the starter will bubble up.

4. Step 4:

   

   So now she needs to be fed. To do this, add a tablespoon of flour.

6. Step 5:

   

   Stir to a liquid porridge. If necessary, top up with water.

7. Step 6:

   

   Also loosely cover with a lid and put for further fermentation.

8. Step 7:

   

   Within a couple of days, make a few more such top-ups. The finished starter will double in volume and will look like in the photo. Now it can be used to make kvass in the proportion of 2 tablespoons per 1 liter of water.