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Drop the dried fruit into a quart-sized mason jar, and then fill the jar with water allowing 1 inch of headspace. Seal the jar tightly, and then let it rest away from direct light and heat until bubbles appear when you tip the jar and the lid begins to bulge.
When ready, strain the liquid through a fine-mesh strainer into a clean jar or pitcher. Use in place of the liquid portion of your recipe, omitting the bakers yeast.