Sourdough Starter

Directions

1. 1
   Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.
2. 2
   Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
3. 3
   Bubbles should appear after 24 to 36 hours.
4. 4
   After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.
5. 5
   Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
6. 6
   When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl.
7. 7
   Add seed culture, stirring to incorporate, and re-cover with plastic wrap.
8. 8
   Stir twice a day to aerate.
9. 9
   When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl.
10. 10
    Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.
11. 11
    Transfer to a lightly floured surface and knead for 2 minutes.
12. 12
    It should have the consistency of bread dough.
13. 13
    Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.
14. 14
    Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk).
15. 15
    Store in refrigerator.