Recipe Rosemary Ginger Rye Kvass

Ingredients :

• 600 g sourdough rye bread
• 1/4 cup cane sugar
• 1 tsp sea salt
• 1 bunch fresh Rosemary
• 1 Tsp fresh ginger, sliced
• 1 Tsp homemade sourdough starter
• a few raisins or other dried berries

Method :

1. In a 250°F oven, drying up broken bread for about 20-30 min
2. Bring water to a rolling boil
3. In a big jar, put all dried bread in, pouring on the bread with 2 L boiling water.
4. Dissolve sugar and salt in the water, and then add Rosemary and ginger
5. After cooling down to room temperature, add 1 Tsp homemade sourdough starter
6. Let it sit overnight at room temperature
7. Next morning, drain the mixture, and keep the flow through liquid. Discard everything else
8. Transfer all liquid into a clean jar with screw top lid. Add a few raisins or other dried berries.
9. Ferment at room temperature for another 2-3 days before storing it in a refrigerator.

Recipe Rosemary Ginger Rye Kvass 2012-08-16T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster