sourdough 250 g of rye bread
100 g sugar
20 g fresh yeast
raisins, mint leaves, blackcurrant or other
Bread cut into very thin slices, which are roasted in low oven until browned, like biscuit. Slices are broken into small pieces and pour 2 liters of boiling water. Leave for 4-5 hours in a warm place. The yeast was suspended in a little water and mixed with sugar. Bread is filtered first through a strainer, then through gauze. The fluid is mixed with yeast and left for 10-12 hours at room temperature. Run into bottles in which optional put a few raisins, mint leaves, strawberries or whatever fantasy you born, but may be left natural. The bottles are closed well and stay three days of cold - cold in the refrigerator or pantry, basement. The leaven is very refreshing, but due to the lactic acid bacteria aids digestion. Note - contains between 0:05 to 1:44% alcohol.