Scarecrow
Katko,

Patamusha was stupid! And schA you are smart!)) With kvass!)))




Quote: Piano

Bank credit!

Kvass is nothing)).
Katko
Scarecrow, fried flour, mixed with malt, caught good raisins, yeast)) this is already 4 cans, the leaven is good, strong already
thank you
Piano
Quote: Katko

, mixed with malt,

And I brew the malt ...
Katko
Elena, in my opinion, it doesn't matter how to add it, what's in kvass, what's in bread
Scarecrow
Katko,

There is a difference. In steep boiling water, in the process of cooling, it is saccharified.
Yuri K
I didn't find malt in my city, but ordering via the Internet seems silly. There is rye flour, there is chicory (I also add), but what would you add for a customary saturated color? You can read sugar caramel, but this is a fuss with it and you need to spoil the vessel.
Rye kvass rustic
Scarecrow
Yuri K,

Fry a couple of rye bread slices in a toaster. It would be nice to have the top crust from a loaf. Just like the barrel will not, of course, but it will definitely not be white.
Yuri K
Scarecrow, well, in this case, the rest of the ingredients are no longer needed. There will be bread and rye kvass. The meaning of using flour according to your recipe is lost.
Scarecrow
Yuri K,

Then just accept the color and that's it)).
Yuri K
Scarecrow, I will not resign I will look for options without the use of malt and toasted bread.
Tusya Tasya
Then chicory, it gives a good color.
Yuri K
Tusya Tasya, so I will. The caramel version gives a strong saturated color, but there is no suitable container for disposal (
liusia
Well, everyone drinks delicious kvass, but I just came across this recipe for kvass, quite by accident. And summer is almost over. But today I made kvass and it has already started to release bubbles, so everything is ahead of me. Thank you Natasha for such a convenient recipe, and thank everyone for the additions.
musya
I was not too lazy, I made a file


Well, I put kvass, for the first time, yeah! There are no raisins, I threw my dried apples and a bit of malt. We are waiting, sir!
liusia
I think it's time to put kvass !!! It may get warmer faster. I fried the flour, it cools. I will do it with potato yeast from Yuri K.
musya
liusia, very interesting, tell us later.
I missed my hop, I have to take it out again, and my husband is crying, he is asking for bread for hops.
And if there were also kvass on it, in general crazy overjoyed
liusia
Larissa, that year I made this kvass using the simplest hop sourdough from marika Marina. The kvass was just great. So there is no doubt that Yuri's sourdough will also be good.
Yuri K
Ludmila, so so ... And if I had not looked into this topic? Wouldn't you know about the hop sourdough experiment?
Give the details to our thread, and the results! And then I'm making a kvass drink with chicory, but I just read about flour!




Quote: musya
and the husband is crying, he asks for bread on the hop.
Our person! He asks for wholesome bread, it's not on thermophilic yeast!
liusia
Quote: Yuri K
Give the details to our thread, and the results
Good Yura !!! I will do everything!!!
Scarecrow
Girls, in my opinion, it doesn't matter what sourdough to start with. Anyone can do it. I have already drunk kvass from the start: Calvel, San Francisco, etc. Then I throw the dried fruit. It will not be worse for anyone. Kvass for sure)). I have had a mega-capacity of 6 liters in the refrigerator for a month now. The men are drinking.
Irina_MP
Good day everyone! I tried to make kvass twice. It didn’t work, it doesn’t turn sour (((((It seems like the process is going on, the thick stuff is slowly gurgling, I thought, well, maybe it’s cold at home. So I put it again, for the third time. After the first day, I drained the water, drained the thick (left a third), poured water , flour, sugar, worth the second day, tried it - FRESH !.Well, what am I doing wrong? Kvass wants to be horrible !!!!
Scarecrow
Irina_MP,

Let it stand !! Try it every day. As it accumulates the acid that you like - that's all, drain and make a new one on this thick. It may take 3-5 days! Then the thick will give acidity faster, but let it accumulate it. Take your time, everything will work out).
Irina_MP
Thank you! I'll wait. Will it not get moldy?
liusia
Irina, it is strange that kvass does not work. Me and all my relatives and friends like kvass. The first kvass is a bit bland, the second is better and the next ones are generally superb. But we also drink first. Now, on the advice of the girls, I mix fried rye flour with dry rye malt and into kvass. But I always start the first kvass only with rye flour.
Scarecrow
Irina_MP,

No, if fermentation has gone (does carbonation appear?) - it will not grow moldy. For the mold to go, it must be very peroxidized.
Irina_MP
Ludmila, probably such a talent - nothing works the first time
Natasha, of course there are gurgles, but there are not many of them.
Farida
Nata, thanks for the kvass recipe! Oh, and for a long time I was going to make it! In general, in my life I do not go well with kvass. This is how the bird cherry blossoms for a cold snap, so I put kvass for a cold snap (a family omen). This year I decided to put it on. In the morning I did everything according to the recipe, by the evening it got colder. But the kvass turned out wonderful, I drank the first one. Great for drinking and okroshka. Thanks again
Scarecrow
Farida,

If you do it constantly, it will sometime get warmer.))
Farida
Quote: Scarecrow
If you do it constantly, it will sometime get warmer.
Scarecrow, it's already hot.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers