Sourdough Starter

Sourdough Starter

Serves1
Prep time5 minutes
Meal type Bread
From book The Bread Baker's Apprentice

Ingredients

  • 100g Whole wheat flour
  • 100g Pineapple juice
  • 100g All-purpose flour
  • 100g filtered water

Note

This isn't much of a recipe, but in general, after the 3rd day, discard (or compost) half the starter and add equal amounts of flour and water to the remaining starter. Stir together, loosely cover and store in a warm location.

Directions

1.Combine whole wheat flour and pineapple juice. Stir, but in clean container and loosely cover for 24 hours.
2.Combine whole wheat flour and pineapple juice. Stir, but in clean container and loosely cover for 24 hours.
3.Repeat first step with only half the amount of each without discarding any starter.
4.Repeat first step with only half the amount of each without discarding any starter.
5.Add 100 grams each of all-purpose flour and filtered water. Stir, cover loosely and set aside.
6.Add 100 grams each of all-purpose flour and filtered water. Stir, cover loosely and set aside.
7.After 24 hours, discard half of starter, and refresh with 100 grams each all-purpose flour and filtered water. Stir, cover loosely, and set aside.
8.After 24 hours, discard half of starter, and refresh with 100 grams each all-purpose flour and filtered water. Stir, cover loosely, and set aside.
9.Repeat as needed until starter roughly doubles in volume.