- 2 cups whole wheat flour and one fourth cup plus 2 tablespoons pineapple juice.
- (I added 1 packet of active dry yeast increase the pineapple juice to one cup)
- In a quart size canning jar a resealable plastic container at three and a half tablespoons flour in 1/4 cup pineapple juice and stir vigorously with chopsticks until combined.
- Cover with plastic wrap and let rest in the warm spot for 48 hours, opening the jar and stirring again 3 times a day.
- Stir into more tablespoons each flower in pineapple juice. Cover with plastic wrap and let it rest Another 48 Hours, opening the jar and steering again with chopsticks 3 times a day.
- I read somewhere that maintaining sourdoughs a lot like taking care of a pet. You got to feed it everyday and take care of it and it’ll make good bread for you.
- STIR IN 2 more tablespoons each flour and juice and then cover with plastic wrap and let rest another 48 hours open in the jars during the Chopsticks by the end you should see some bubbles forming.
- Add 5 tablespoons plus 3/4 teaspoon of flour in 3 tablespoons tepid filtered water, and then stir vigorously. Cover and let rest 24 hours.
- And 1/2 cup flour and 1/2 cup type of filtered water and then stir vigorously. Cover and let rest 24 hours.
- Add 1/2 cup flour and 1/2 cup tip and filtered water, stirring and letting rest 24 hours. Repeat again the following day and then the starter should be bubbly, and smell like beer. It’s not ready to use or give away to anybody like.
- You can see why it took me so long to put up the recipe! It’s quite an involved but the finished product is awesome.
- Feed the starter or advise your friends to about 8 hours before using. Begin by discarding all but one half cup starter from the juror in one half cup type of filtered water and one cup total of flour of your choice. I didn’t discard mine because I think it’s a waste. I used it and then just replaced the same amount in flour and pineapple juice
The starter for the bread. I found this starter recipe from the Saveur Magazine December January 2018 issue. Starter is really unusual in mixes flour with pineapple juice and then ferments over a couple days.
It was created by the author bread master baker Peter Reinhart who wrote The Bread Baker’s Apprentice and has been a bread connoisseur and teacher for over 15 years.
Have a Delicious Day!
December 8th 2017. 2:12 a.m.
The bread recipe I chose was adapted from Rita Davenport’s the sourdough cookbook and it is her Quick Sourdough Bread recipe, except I substituted Peter Reinhart starter for Rita Davenport’s.
- 1 tsp active dry yeast
- 3 tablespoons warm water 105 degrees Fahrenheit
- 2 cups room temperature sourdough starter
- 1-1/2 teaspoon salt
- 3 tablespoons nonfat milk powder
- Two tablespoons grapeseed oil or canola oil your or olive oil
- 3 cups whole wheat flour or a mixture of whole-wheat and all-purpose
- Grease a 9 by 5 loaf pan and set aside
- In a small bowl sprinkle the yeast over the warm water and then set aside to soften 5 minutes.
- Combine the sourdough starter, softened yeast mixture, sugar, salt, milk, butter and oil and then beating until blended.
- Gradually stir in enough flour to make a medium stiff dough.
- Turn out onto a lightly floured surface.
- Knead the dough about 8-10 minutes or until smooth and elastic. Add more flour if needed, although I really didn’t need any.
- Shape into a loaf and place in prepared pan.
- Cover with a cloth on let rise in a warm place for your drafts about 1 to 1 and 1/2 hours or until doubled in size.
- Preheat the oven to 350 degrees Fahrenheit and then bake 50 minutes or until the loaf sounds hollow when tapped with your fingers and is nicely browned.
- After 30 minutes, if the loaf is golden brown, tent with foil to prevent it from over browning.
- Remove from pan and then cool on a rack.
- Let’s stand about an hour before you start cutting into it and make sure you cut the bread with a really sharp serrated knife or the bread will rip into bits.
- This makes one large loaf or one boule bread