How to make homemade kvass: 4 recipes that will make the dough rise like crazy!

How do you make homemade kvass? Read on!

In the panic caused by the coronavirus, many people "destroyed" supermarkets and shops and bought oil, flour and yeast in massive quantities. The shelves thus remained empty. If you couldn't find the yeast, no problem. They are here recipes for homemade kvass, namely for kvass with grain, for potato kvass, for fruit kvass and for kvass for sourdough! Since it is currently best for you and those around you to stay at home, they are perfect for making bread or sourdough!

How to make homemade kvass: 4 recipes

Yeast with grain

On the first day, mix 20 g of flour and 20 ml of water to obtain a homogeneous mixture. On the second day, add 20 g of flour and 20 ml of water and stir the mixture twice a day. On the third day, add 30 g of flour and 30 ml of water and mix 2 or 3 times during the day. On the fourth day, remove half of the mixture and repeat the process on the third day. Do the same on the fifth and sixth days. On the seventh day, your yeast is finished and ready to use!

Potato yeast

Boil one potato in chunks. Drain it and save the water in which the potatoes were cooked. Mix the potatoes with one teaspoon of salt and one teaspoon of sugar. Allow the mixture to cool, then add a quarter of the water in which you cooked the potatoes. Let the mixture stand for a few days.

Fruit yeast

Ingridients

• 1 apple
• 750 g of sharp flour
• 520 ml of water

Preparation
Cut the apple in half, remove the core and grate the apple into a bowl. Mix half a kg of flour with 350 ml of water, add an apple and seal everything hermetically in a jar. After three days, the mixture will rise and bubbles will appear. Discard half of the mixture, and mix 250 g of flour and 170 ml of water into the other half. Seal the mixture tightly in a jar and leave it for a few days at room temperature. When bubbles appear, your yeast is ready to use. You will need about 250 g of yeast for the bread, and you can continue to "maintain" the remaining mixture by adding flour and water to it, so that the mixture remains thin.

Yeast for sourdough

Ingridients

• 200 g of wholemeal flour
• 1 dl warm water
• 1 teaspoon of honey

Preparation
Mix 50 g of wholemeal flour and 1 dl of warm water. Add 1 teaspoon of honey or barley malt. Mix, pour into a glass jar, cover with a cloth and leave in a warm place. The next day, stir and cover again. On the third day, in the evening, when bubbles appear, add 150 g of flour and 1.5 dl of water. Mix well and cover again. On the fourth or fifth day, the mixture will be ready to prepare the dough. Set aside 1 cup of yeast and keep the rest in a sealed glass jar in the refrigerator.