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.