Step one was putting the fruit in jars and adding spring water.

After pouring water in the jars, Miho told us how to look after it.

Shake the jar once a day? Yes, and then open the lid to let it breathe.

When it starts to ferment it will make a “pshh” sound when you open it.
And when this fruit which is sitting on the bottom now starts fizzing and rises to the top, the yeast is ready.

Well, this is already floating. But this will start bubbling and fizzing on the surface. So you’ll be able to see when it’s ready
It’s up to you, but I say thank you.

Every day shake the jars and open them.

By the 7th day, the jars will make a sound when opened.

The raisins did really well. You can hear them fizzing.

The grapes didn’t do so well. Mould started growing in the water, but we continued the process anyway.

On the 8th day we strained the fruit and put the liquid back in the jars.

A week later we went back to Miho for the next step.

First she poured some of the liquid out of the big jars.

Then she put flour in each of the jars and stirred it.
You want it about the same consistency as miso. Or maybe a bit thinner.
That’s about right. And that’s it.

Put the lids on. Not too tightly, so that they can breathe.

We took the yeast home and had fun watching it rise.

The two jars on the right didn’t work, as you can see. And the stuff on the left is from the raisins. At this stage it’s ready to make bread with.