HOW TO MAKE SOURDOUGH STARTER
METHOD A (SLOW METHOD)
In both methods A & B we begin w/ a two cup bowl.
DAY 1
Combine:
* 3 1/2 T organic unbleached bread flour
* 1/4 C pineapple juice
Cover & set on heat mat (if cold weather). Leave it out on counter.
Stir at least twice a day for 24-48 hours.
After day or two feed w/
3 1/2 T bread flour
1/4 C pineapple juice
1/3 C water
and return it to heat mat.
After 3 or 4 days it should show activity. Transfer to larger bowl as it outgrows small bowl. Add:
* 1/2 C bread flour (75g)
* 1/3 C water (75g)
After 6 hours feed w/
* 1/2 C bread flour (75g)
* 1/3 C water (75g)
Now store in fridge, feeding once every 1 or 2 weeks with:
* 1/2 C bread flour (75g)
* 1/3 C water (75g)
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METHOD B (QUICK METHOD)
DAY 1
Combine:
3 1/2 T bread flour
1/4 C pineapple juice
1/8 t active dry yeast (not quick rise)
Cover & set on heat mat (if cold weather). Leave it out on counter.
* After 2 or 3 hours return & stir.
* After 2 1/2 more hours return & feed by stirring in:
* 3 1/2 T white bread flour
* 1/4 C pineapple juice
After 2 1/2 more hours return, stir/debflate w/ Danish dough whisk. Transfer to 4 C bowl & feed by vigorously stirring in equal *WEIGHT* of flour & water:
* 1/2 C bread flour (75g)
* 1/3 C water (75g)
After 1 or 2 more hours return & repeat previous step.
Cover & let sit inside fridge for 1 or 2 days to build sourness. To keep it alive just feed once a week w/
* 1/2 C bread flour
* 1/3 C water