We’ll start our brand new Starter adventure with quoting from Debra Wink’s article (quoted article is always in red) and follow along with photos and commentary.
“Basic Procedure for Making Sourdough Starter
by Debra Wink
If you are the curious, investigative type (or a sourdough purist 🙂 ), this can be done with just water in place of the juice throughout. But for many (not all), a vigorous gas-producing bacterium will grow on day 2 and quit growing on day 3 or 4, followed by a few days or more of agonizing stillness. The fruit juice or cider should keep this bacteria (and a few others that are smelly) from growing and delaying the process. Either way, the end result will be the same sourdough starter.”
Our Sourdough Starter Mis-en-Place:
We’re going to start off making our TWO starters, one ‘normal’ with just water and the other following the Pineapple Juice Method, side-by-side and see how they do compared to each other.
Walter will live on the left and get normal tap water (Walter, water.. get it?) PJ will be on the right and get unsweetened Pineapple Juice. Yeah, that’s a very large can of pineapple juice for three servings of 2 Tbsp each. No worries, it made good beverages for people too. Continue reading “Sourdough Starter, Day One: Getting it Together”