I use tops and bottoms of apples, grapes that have a white ‘blush’ - which is a form of wild yeast, honey and water and a few raisins- everything is organic as it probably contains more natural yeast overall. I make a biga to sit over night on the counter and in the morning make bread. My experience with yeast water is that the bread can rise as high as commercial yeast and it will stay fresher longer. The more mature the yeast water, the better the rise. See the web site The Fresh Loaf for lots of examples and pics of the finished product. And PJ, keep being bold!

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