1/2 (Including the core), to fill 1/3 to 1/2 of the jar
Double or triple the amount of pear
Air tight jar. You can use a coffee jar, for example.
Boil the jar and lid to sterilize. Dry them on a towel.
Day 1: Put the cut pear and water in the jar, then let sit in room temperature. Shake the jar and open the lid once a day.
Day 2: The water should become cloudy.
Day 3: The mixture should start to fizz.
Day 4: Bubbles should continue forming and the pear should start to float.
Day 5: It will be bubbling vigorously. When you open the lid, it should pop.
Day 5: Your liquid yeast is done.
Strain out the pear.
Return the liquid yeast to the jar.
Bake bread using this liquid yeast. It will keep for up to about 1 month in the refrigerator. If storing, add fruit and sugar from time to time.
Story Behind this Recipe
When I heard you can make yeast from all kinds of ingredients, I decided to use a seasonal fruit to make it.
Since Asian pears are in season when it's cool, this should be easy to make. The time it takes to ferment depends on the temperature. Be sure to open the lid and smell the mixture at least once a day. If your yeast is successful it should have a delightful smell.