This recipe shows you how to make your own yeast water for bread baking, perfect for times you cannot find yeast at the supermarket. The process takes about 10 days, maybe a little less depending on how many wild yeast bacteria are present on the fruit you are using. I've had the best results making yeast water with apricots, but other dried fruits such as dates or figs are also possible.
The fruit you use must be non-sulphured and unsweetened, and the water must be filtered, not chlorinated, otherwise the wild yeast cannot grow.
When the yeast water is ready, use part of it for bread baking, and store the rest in the fridge like a sourdough starter for the next time you bake bread, then feed as described. Properly stored and fed like this, the yeast water can be used indefinitely.