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Cereals and bread from Poland
Zakwas is a sour, garlicky liquid made by letting wholemeal rye flour and water ferment in a warm place, often with garlic and a crust of rye bread to start it. It settles into a clear top layer over a cloudy sediment and is the base of żur or żurek, the sour rye soup eaten at breakfast in Kujawy and, above all, at Easter. Made in 5 steps over 5 months – 5.1 months. The longest step, keep the zakwas, takes up to 4.9 months (Surówka K 2024) and runs at 10–20 °C (Surówka K 2024). Salt is 1.5 % (Surówka K 2024). Lactic acid bacteria does most of the fermenting.
| Main step | up to 4.9 monthsReported[surowka2024] | Keep the zakwas |
|---|---|---|
| Temperature | 10–20 °CReported[surowka2024] | Keep the zakwas |
| Salt | 1.5 %Reported[surowka2024] | Add garlic and a rye bread crust |
| Wholemeal rye flour[gov-zakwas] | |
| Water[gov-zakwas] | |
| A few cloves (0.5 % was best in a laboratory study) | Garlic[gov-zakwas][surowka2024] |
| Crust of rye bread · Speeds up the fermentation[gov-zakwas] | |
| 1.5 % (laboratory study) | Salt · Not in the traditional Kujawy description[surowka2024] |
| Starter | spontaneous (bread crust helps it start) |
Total time across the recorded steps: 5 months – 5.1 months
What changes: Wholemeal rye flour is stirred into water in a clay crock
Output: thin rye slurry.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Zakwas for żur is a liquid rye ferment made for soup rather than a dough-like bread sourdough, though it can also raise bread. Garlic and a bread crust are traditional additions.
Rye leaven makes biogenic amines as it ferments and is stored. In a 150-day study at 10 °C and 20 °C histamine stayed at or below 22 mg/kg, and leavens with more lactic acid bacteria held fewer amines and kept their flavour better.
Every number is labelled with how it is known. How this atlas is made
Oskar Kolberg recorded żur from zakwas as a breakfast dish in his volumes on Kujawy. Zakwas kujawski has been made in local homes for at least two hundred years, and Radziejów county has held ten editions of a contest "From zakwas to żurek kujawski".
