Homemade Zakwas

By
Clémentine POGGI
-
0
112

You may have come across Iwona Woljtczak’s recipe in the latest KACHEN magazine (issue n°38): Sour Soup with White Sausage & Stuffed Eggs.

To prepare it from start to finish, you’ll need to make your own Zakwas! We’ve got you covered.

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 7-8 tbsp of dark rye flour
  • 500 ml of water

Instructions

  1. Put 7-8 tbsp of dark rye flour in a jar
  2. Add 500 ml of water
  3. Cover the jar with gauze or cloth and set aside for 4-5 days. Position the jar in a spot shielded from direct sunlight, ensuring it is kept at room temperature, and mix with a clean wooden spoon once or twice a day. You can store Zakwas in a closed jar in the refrigerator for up to two weeks.

Recipe: Iwona WOJTCZAK / Picture: Kachen MAGAZINE