Sourdough starter
Ingredients
  • 6 tbsp unsweetened pineapple juice (in total, for 3 days)
  • 6 tbsp whole grain wheat flour or whole grain rye flour (in total, for 3 days)
  • at least ½ cup (1,2 dL) unbleached all purpose flour
  • at least 1 cup (2,4 dL) water
  • at least ¼ tsp apple cider vinegar (optional)
Instructions
  1. Day 1: Mix 2 tablespoons of whole grain flour and 2 tablespoons pineapple juice. Stir well and cover with a kitchen towel. Set aside and let sit for 24 hours at room temperature.
  2. Day 2: Add 2 tablespoons of whole grain flour and 2 tablespoons pineapple juice. Stir well and cover with a kitchen towel. Set aside and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.
  3. Day 3: Add the last 2 tablespoons of whole grain flour and 2 tablespoons pineapple juice. Stir well and let sit for 24 hours at room temperature.
  4. Day 4: Stir the starter mixture. Then measure out ¼ cup of it (and discard the rest). Add ¼ cup of unbleached all purpose flour to the ¼ cup of starter mixture + ¼ cup water and stir well. Let sit for 24 hours at room temperature.
  5. Day 5 and onward: Repeat day 4 until the mixture expands to double its size and smells rather yeasty. The starter mixture may start to bubble and/or go flat for a couple of days. If it goes flat, then add ¼ teaspoon of apple cider vinegar at day 6 with your daily feeding. It will lower the PH levels and wake up the yeast, which will then begin to grow.
  6. Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe (it's a good idea to keep adding 2 tablespoons flour and 2 tablespoons water).
  7. General information to keep the starter alive: - It should be stored in the refrigerator when you are not using it - It needs to be fed equal parts flour and water once a week - When you feed it, then before you do, either use at least half of it or discard it -- this is very important -- to maintain a healthy starter! - If you would happen to forget to feed it for a week or two, it will be fine, but it may take several feedings to get it back up to par
Notes
| Allergens - gluten |
Recipe by heilsulind at http://heilsulind.com/heim/2018/03/sourdough-starter-and-a-sourdough-bread-recipe/