I just started what I hope will be a sourdough starter using the pineapple juice method on The Fresh Loaf. What you see above is 2 tablespoons of whole-grain rye flour mixed with 2 tablespoons of unsweetened pineapple juice.
It seems there's a tradition of people naming their starters, so I'm calling this one "Cavanagh," in honor of you know who, who is an advocate both for sourdough pizza and rye.
I started this batch on Saturday evening and mixed in 2 more tablespoons each of rye flour and pineapple juice on Sunday night. I'm eager to get home this evening and see if there's any activity.