Home made bors

I grow up in a time when in each house the bors was made at home. Now I don't think that is made at home anymore, maybe only by some grandma or aunt that remembers the recipe. Now every thing comes from the supermarket.
I had the chance to live outside the country for a good period of time, and in this contry the bors doesn't exist, different traditions and culture, but I wanna cook like home. So I had to make my on bors, I found in a local store corn semolina and wheat bran, with the lovage was hard but my mom put in my bags some dry one so I manage with that.
For more information on this bors I let the wiki link so you can find more info on this.

Ingredients

• 250 gr wheat bran
• 150 gr corn semolina
• 2 slices of bread, 2 days old one
• a few leaf of fresh lovage, some of sour cherry leaf or a stock of celery
• 1 liter of cold water and 5 more of hot water

Directions

In a big jar of 5 liters capacity add teh bran, semolina, mix well and add 1 liter of cold water and let ferment for 4 hours.

After the fermentation started add the bread crust, lovage, sour cherry leaf and add hot water.

Place the jar in a warm place, cover it with a clean cloth or a dish.

Stir twice a day in the first 2 days, atfer this just once a day is enough.

At the first the liquid is blurry but after the fermentation is dome the liquid clear's up and you can use filtered liquid for ciorba /sour soups.

The filtered liquid store it in bottled with tight caps in the refrigerator.

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