Create your own sourdough starter at home with this simple and effective recipe. Perfect for baking delicious sourdough bread.
In a mixing bowl, combine equal parts of fresh whole grain flour and pineapple juice.
Using fresh juice can enhance the activity of the yeast.
Cover the bowl with a cloth and let it sit at room temperature for 24 hours.
Ensure the bowl is in a warm, draft-free area.
Repeat the feeding process by adding equal parts of whole grain flour and pineapple juice daily for three days.
Consistency in feeding times helps maintain yeast activity.
On the fourth day, discard half of the mixture and add equal parts of unbleached all-purpose flour and water.
Discarding part of the starter prevents it from becoming too acidic.
Continue feeding daily with equal parts of flour and water until the starter doubles in size within 4-6 hours after feeding.
This indicates the starter is active and ready for baking.
Store the starter in the refrigerator and feed it weekly to maintain its activity.
Always use or discard half of the starter during feeding to keep it healthy.
