Do

1. Before you begin, clean a 800ml or larger glass jar with boiling water and 1/2 tsp bicarb soda and let it cool down.

2. Place the fruit, water and sugar or honey into the jar and cover with a loose lid or piece of baking paper or paper towel and an elastic band. Coffee filters are very good for this coverage across all of these recipes.

3. Place the jar out of sunlight (a pantry is good) for between 3 and 8 days. You will start to see some activity around 2-3 days. The water will get cloudy first, then start to produce bubbles.

4. Once the bubbles start to disappear the yeast water is ready to be used. The water should smell slightly fermented but not like young wine or unpleasant. If you shake the water, more bubbles should appear. Seal with a lid, and place into the fridge until ready to use.

5. How to Use it

6. Take the Yeast water out of the fridge before baking bread and let it reach room temperature.

7. You will need slightly more than ½ cup or 100ml to 135ml for 500g flour. This will equal 1 package of dried yeast.

8. Before using the yeast, shake the jar since the yeast will usually be at the bottom.

9. Be prepared to give your dough more time to proof than usual. The additional time depends on the strength of your yeast water.

10. Reduce the liquid amount in the bread recipe by the amount of yeast water you are using.

11. After using refresh it with a new date, a tsp of sugar and additional 300 ml of water. Let stand in a shady, warm place for two to three days and either use it or store in the fridge until you need it again!