here are the basic directions:
* Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x per day.
* Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x per day. You should see some activity of fermentation within these 48 hours. If you don’t, you may want to toss this and start over
* Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
* Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.
Breadtopia states "Baking bread from scratch is satisfying in its own right, but when you’ve also had a hand in the creation of one of the most fundamental components, the leavening agent itself, you’ll feel an even greater satisfaction and connectedness to the process." Well- You cant really argue with that! I will keep you posted on our progress and, hopefully, our first loaf of sourdough!

*Obviously not my bread, but SO pretty!