4.6
(36)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
2 tablespoons flour (15 grams)
Step 2
2 tablespoons pineapple juice (30 grams)
Step 3
2 tablespoons flour (15 grams)
Step 4
2 tablespoons pineapple juice (30 grams)
Step 5
1/4 cup flour (30 grams)
Step 6
1/4 cup pineapple juice (60 grams)
Step 7
1/4 cup of the original starter (approx. 60 grams)
Step 8
1/4 cup water (60 grams)
Step 9
1/2 cup flour (60 grams)
Step 10
If you will not be baking for a while then stick the sourdough starter in the fridge and feed it once per week at a 1:1:1 ratio. by dumping out all but about 1/4 cup of sourdough starter (about 60 grams) and feeding with 1/2 cup flour (60 grams) and 1/4 cup water (60 grams).
Step 11
Once you are ready to bake bread, take the starter out of the fridge 1 to 3 days before baking and feed it twice a day, giving it time to come out of hibernation.
Step 12
Do not seal the container with an airtight lid. If you have a screw-top lid, keep it loose so air can escape as gasses get released in the container.
Your folders
foodnetwork.com
4.3
(9)
25 minutes
Your folders
altonbrown.com
4.5
(70)
Your folders
breadsandsweets.com
5.0
(1)
Your folders
attainable-sustainable.net
4.3
(77)
Your folders
friendshipbreadkitchen.com
4.7
(50)
Your folders
ilariasperfectrecipes.com
Your folders
breadsandsweets.com
45 minutes
Your folders
cooking.nytimes.com
4.0
(1.9k)
Your folders
bbcgoodfood.com
Your folders
breadandbasil.nyc
Your folders
food.com
Your folders
food.com
4.5
(21)
Your folders
iamhomesteader.com
5.0
(17)
Your folders
iamhomesteader.com
5.0
(17)
Your folders
homesteadingfamily.com
5.0
(2)
Your folders
fleischmannsyeast.com
Your folders
tasteofhome.com
4.8
(9)
Your folders
bbc.co.uk
4.0
(61)
Your folders
allrecipes.com
4.5
(295)