Two Methods of Making Sourdough Starter: Wild Yeast Method and Quick Method

Step 1

33g (3 1/2 Tablespoons Flour)

Step 2

1/4 cup pineapple juice

Step 3

Mix 33g flour (3 1/2 Tablespoons) and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat. Stir two to three times during the day and before going to bed at night. You should not expect any significant activity in this starter for at least 48 hours, and possibly not even then.

Step 4

After 24 hours, the starter is completely inactive with some of the pineapple juice having separated and floating on the surface. Stir vigorously and replace lid, stirring again several times during the day, at least twice, and again before retiring for the night.

Step 5

33g (3 1/2 Tablespoons Flour)

Step 6

1/4 cup pineapple juice

Step 7

After 48 hours, we will feed the starter regardless of whether it is showing any activity.* Stir to combine and feed with another 33g flour and 1/4 cup pineapple juice, stirring vigorously to whip in air and fully incorporate the flour and juice. Cover and allow to rest overnight once again in a warm area of your kitchen or on a seedling mat.

Step 8

150g (1 cup Flour) divided

Step 9

150g (2/3 cup water) divided

Step 10

By the next morning (around 60 hours) you should start seeing some activity. Feed with 75g flour (1/2 cup) and 75g (1/3 cup) water, stirring vigorously to combine. Allow to ferment throughout the day.

Step 11

Six hours later, or once the starter is active and bubbling, feed it again with a 75g flour-to-water ratio. Continue doing this until you have the amount of starter you want to have on hand. Refrigerate overnight unless you plan to wake up in the middle of the night to feed your starter. Once you have the amount desired, refrigerate until use, remembering to feed it every week or two. Be sure you have it in a container that will allow the starter to rise 30% without spilling over or erupting from outgassing.

Step 12

(*Note: if there is no activity after 48 hours, throw the starter out and begin again. Something has gone wrong.)

Step 13

141g (approximately 1 cup) organic unbleached bread flour, divided into 33g, 33g, and 75g respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.)

Step 14

1/2 cup unsweetened pineapple juice (divided)

Step 15

1/8 teaspoon active dry yeast (I use Fleishmann's.)

Step 16

75g (1/2 cup) water

Step 17

Mix 33g flour, yeast, and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat.

Step 18

After about 2 1/2 hours, check to see if the yeast has become active. If not, your yeast is bad. Throw out the batch and start again with fresh yeast. More likely, the starter is active, full of bubbles and has risen quite a bit. Stir to deflate and whip in more air.

Step 19

After another 2 1/2 hours (the yeast should be quite active) feed the yeast again with 33g flour and 1/4 cup pineapple juice.

Step 20

After another 2 hours, transfer to a four cup bowl and feed with 75g (1/2 cup) flour and 75g (1/3 cup) water. Refrigerate and allow sourdough flavor to develop for several days before using. You can use it on the second day but the flavor will be only mildly sour.