Slice hard rye bread and dry it in the oven. A part of a flour (2/3 on a recipe) and dried crusts pour with boiling water, cover utensils with a fabric and leave for day.
At the same time dissolve remained flour with warm boiled water, add yeast and also leave for a day for fermentation. Received leavened dough pour in prepared mix of crusts, flours and waters, mix it well and dissolve with boiled water quantity specified in a recipe.
In some days kvass is ready. It is necessary to store it in a cool place, and using it add some boiled water.
For 10 l of kvass you need:
rye dried crust-2 kg
rye flour-400 g
water-15 l
yeast-40 g
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