Ingredients

• 400g stale rye bread (in this case, it was this recipe)
• ~2l boiling water
• 1 large orange
• 1 cinnamon stick
• 1tbsp sourdough starter
• 1/2 lemon, squeezed
• 50g honey
• A pinch of sea salt
• A handful of raisins

Method

Part 1

• Cut the bread in small-ish cubes, and roast these in a 150C oven for 20 minutes
• Let bread cool for 10 minutes, then put in a jar with the large orange, cut in half and squeezed, and the cinnamon stick (break it in half)
• Add boiling water to fill the jar
• Give it a good stir, and let sit for ~8 hours (longer is okay)

Part 2

• Make extra sure that the liquid is now at room temperature, then strain it and squeeze the motherloving heck out of the bread, which has by now soaked up a lot of the original water
• Pour the liquid back into the jar, then add the honey (you can also use sugar, no judging!), lemon juice, pinch of salt, and bubbly sourdough starter. The starter is what's going to turn all this into carbonated goodness!
• Mix vigorously, cover with cheese cloth or a tea towel, and let rest in your fermentation station (a dark place, like a cupboard) for 1 to 2 days. Stir/shake it frequently, and a thin foamy film should start forming at the top.