Квас на хлебной закваске: утилизация остатков закваски и полезный напиток [НА РЖАНОМ СОЛОДЕ]

In this video I will show you how you can make healthy and tasty naturally fermented kvass based on bread leaven. You can make it even if you only have wheat leaven. We will add a rye aroma due to rye young and whole grain rye flour. We need 5 liters of kvass: Leftover bread leaven - 6-8 tablespoons 3-5 tablespoons rye malt (fermented) About 200 ml. boiling water for pour over malt 5 liters of boiled water 6-10 tablespoons of sugar 3 rounded tablespoons rye flour - about 80 grams raisins 15 pieces 2 plastic bottles with a volume of 2 liters. Such kvass will be appreciated by your loved ones. After it, you will understand that any purchased kvass gives off chemistry and flavorings. None of the purchased kvass can compare with homemade kvass in terms of the ability to quench your thirst, you will also feel this on yourself when you first make your kvass. Leavened sourdough, as well as bread sourdough, can be stored in the refrigerator for an infinitely long time, just next times you use leavened leaven instead of bread sourdough. Share it with your friends and family! Let more families prepare a healthy and healthy drink! You can also communicate with me and see new publications on instagram   / kucheryavaya_sveta   #svetushka #kucheryavayasveta #kucheryavayarecipes #mybread