1 cup boiling water
1 cup rye flour
1 tsp sugar
1/4 cup lukewarm water
1 pkg dry granular yeast (7g)
4 quarts boiled water,cooled to lukewarmmeasures conversion [+]
Pour boiling water over the flour and stir briskly until smooth. Cool to lukewarm. Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. Combine the cooled batter, cover and let it rise until light and double in bulk. Stir in 4 quarts of boiled water, cooled to lukewarm. Cover and let it stand in a warm place for 3-4 days. When liquid is clear and tastes mildly sour, pour it off carefully with disturbing the sediment. Cover and keep in the refrigerator.
Evelyn JepsonRecipe category: Beverages & Drinks > Non-alcoholic