Sourdough Starter

Step 1: 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.

Step 2: 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.

Step 3: Add to the above 5 1/4 tbsp. whole wheat flour and 3 tbsp. purified water. Cover and set aside for 24 hours.

Step 4: 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.