Kvass on rye sourdough

Kvass on rye sourdough turns out to be very tasty, lively, and fragrant...

Ingredients

• thick rye sourdough 100 g
• hot water 3 l
• sugar 100 g
• Borodino bread 1 PC.
• dark malt 3 art. l.

Directions

1. 1. Let's make the breadcrumbs first. To do this, cut off the crust. Cut the crust and crumb into strips.
2. 2. Cut everything into cubes and put it on a baking sheet. Dry in the oven at 200 degrees for 25-30 minutes until fried. The crispier the crackers are, the better.
3. 3. We take a bottle, pour 100 g of crackers into it (if not, you can replace 100 g of rye flour), 3 tablespoons of dark rye malt, and pour boiling water over it. Here are photos of kvass without malt. It’s difficult for me to buy it now ... Therefore, I added more crackers - 200 g. Wrap it up well and leave it overnight until it cools completely. In the cooled infusion, add 100 g of rye sourdough at the peak of activity (feed, in heat, and until doubled). Stir the starter in a small amount of infusion, then pour into a bottle. Add sugar and mix well. Close the lid with a water seal and leave it at room temperature for a day. Then strain, pour into bottles, if desired, you can add raisins, but not necessarily, kvass is already sharp. Close tightly and refrigerate.