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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.
| Wholemeal rye flour | [gov-zakwas] |
| Water | [gov-zakwas] |
| GarlicA few cloves (0.5 % was best in a laboratory study) | [gov-zakwas][surowka2024] |
| Crust of rye bread | Speeds up the fermentation[gov-zakwas] |
| Salt1.5 % (laboratory study) | Not in the traditional Kujawy description[surowka2024] |
Total time across the recorded steps: 4.9 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 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 4.9 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).
| 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 |
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 putrescine reached 116.7 mg/kg and tyramine 63.4 mg/kg, and histamine ended at or below 22 mg/kg. Leavens with more lactic acid bacteria held fewer amines and kept their sensory qualities better. The abstract we read reports no pathogen tests. The study chose 1.5 % salt, which the traditional Kujawy description does not list. These figures do not show that a home leaven keeps safely for months.
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".
