Sourdough for kvass on birch juice

Prepare kvass from sourdough on birch juice. Simple and delicious!

Recipe Author

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Composition / ingredients

servings:

Birch juice (good if a little fermented)

0.5

Bread (yeast-free)

100

Raisins

100

Honey

Dry kvass (kvass wort concentrate)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 0 % 0 g

Carbohydrates 96 % 27 g

123 kcal

GI: 15 / 30 / 56

Step-by-step cooking

Cooking time: 4 d

Step 1:
To prepare the starter according to this recipe, you need: half a liter of birch juice, a couple of slices of bread, a handful of raisins, a couple of spoons of honey and one tablespoon of kvass wort concentrate.
Step 2:
Mix all the ingredients in a jar, cover with a cloth and leave to ferment in a warm place for 3-4 days. In the process, make sure that the starter does not sour. The finished starter, in the proportion of half a liter of sourdough to three liters of kvass, can be used to make kvass, having previously removed raisins and bread from the starter. A third of the starter can be left to prepare another portion.
Step 3:
You can also diversify the taste of kvass by adding prunes or any other dried fruits to the sourdough.