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.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.