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.


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