As in malt add rye flour, and boiled cooled water,mixing cooking is thin structure pastry forming and put his in enamel pot and put for day In good warmed oven, as on a next day since a new warming oven as put in her pastry again, and in two days evaporated pastry add in wood or enamel dish and mixing adding 12 l. of water,and dilute in water a wort put for 20 hours in warm place, and formed in infusing a liquid phase of wort is care add in good stewed pot wood, or enamel dish, and add honey,yeast leaven, ad of 200 gr of flour, 100 gr of yeast, and glass of water, to mix are all good, and infuse 12 hours warm into for fermenting,and infused a light kvass add in bottles,close and keep in cold, as in lie position.
3 kg of flour of rye malt, 4 kg of flour of simple grinding, 100 gr of honey, 200 gr of flour for leaven, 3 tbl.sp. of liquid yeasts, water by recipe for a kvass cooking.
Russian kvass.
In wood or enamel dish add 3 l. of the hot water and mixing adding slowly malt, and flour till a forming small structure pastry, close dish, and infuse pastry for ten hours for saccharification a starch,and his components,after pastry put in stewed dish ,and close dish, and boil for three hours in a hot oven,mixing,and remove of the dish wall his remands,add a hot water and second time put in hot oven for 212 hours for infusing.After pastry put in infusing chang,add in his 16 l. of water and in mixing adding chopped rusks and bread, infuse are ten hours for lightening and infusing,after sediment a thick mass on the bottom of Chang and beginning fermenting a wort is liquid phase mixture is care add in a clean wood dish, and in remained liquid phase of mixture is second time add 16 l. of hot boiled water, mixing are good, infusing for 3 hours, and forming here is second wort is liquid mass of second mixture is care add in wood pot with a first wort, and in which adding and mixing is mint infusion ,0.25 kg of honey, and not adding yeasts infuse for 24 hours for fermenting,after put in cold place and on an ending fermenting adding in kvass is 0.75 kg of honey, close, in 4 days doing tasting.
1.3 kg of chopped malt, 0.69 kg of rye flour, 130 gr of rye rusks, 80 gr of dried bread rye, one kg of honey, 30 gr of mint by recipe for kvass cooking.
3 kg of flour of rye malt, 4 kg of flour of simple grinding, 100 gr of honey, 200 gr of flour for leaven, 3 tbl.sp. of liquid yeasts, water by recipe for a kvass cooking.
Russian kvass.
In wood or enamel dish add 3 l. of the hot water and mixing adding slowly malt, and flour till a forming small structure pastry, close dish, and infuse pastry for ten hours for saccharification a starch,and his components,after pastry put in stewed dish ,and close dish, and boil for three hours in a hot oven,mixing,and remove of the dish wall his remands,add a hot water and second time put in hot oven for 212 hours for infusing.After pastry put in infusing chang,add in his 16 l. of water and in mixing adding chopped rusks and bread, infuse are ten hours for lightening and infusing,after sediment a thick mass on the bottom of Chang and beginning fermenting a wort is liquid phase mixture is care add in a clean wood dish, and in remained liquid phase of mixture is second time add 16 l. of hot boiled water, mixing are good, infusing for 3 hours, and forming here is second wort is liquid mass of second mixture is care add in wood pot with a first wort, and in which adding and mixing is mint infusion ,0.25 kg of honey, and not adding yeasts infuse for 24 hours for fermenting,after put in cold place and on an ending fermenting adding in kvass is 0.75 kg of honey, close, in 4 days doing tasting.
1.3 kg of chopped malt, 0.69 kg of rye flour, 130 gr of rye rusks, 80 gr of dried bread rye, one kg of honey, 30 gr of mint by recipe for kvass cooking.
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