September 03, 2016
Breads, Fruit, Pineapple,
5 Ingredients Or Less, Budget-Friendly, No-Cook, Hand Mix/Whisk, Fat Free, Kosher, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Water, Flour more
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"Found this on Breadtopia - but the creator of the technique is Debra Wink. The ingredient measurements are rounded up - just follow the exact measurements given in the directions. So long as you have the amounts listed in the ingredients, you will have MORE than enough to finish the "recipe". NOTE: THIS IS A FIVE DAY PROCESS!!!"
Mix 3 1/2 tbsp. whole wheat flour with 1/4 cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3 times per day.
Add to the above 2 tbsp. whole wheat flour and 2 tbsp. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3 times per day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to discard and start over.
Add to the above 5 1/4 tbsp. whole wheat flour and 3 tbsp. purified water. Cover and set aside for 24 hours.
Add 1/2 cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter at this point.
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