Whole Wheat Sour Dough Starter

3 1/2 whole wheat flour
1/4 c unsweetened pineaple juice
2 tbsp w w flour
2 tbsp pineaple juice
5 1/4 tbsp w w flour
3 tbsp purified water
1/2 c w w flour
1/4- 1/3 c water

Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

Number of Servings: 1

Recipe submitted by SparkPeople user KINGLOOSER.