It occurs to me I’m posting all these sourdough bread recipes and you might not actually have a sourdough starter. Whoops!
So in case you lack a starter, and want to have fun adventures with bacteria-rich bread, here’s a simple cheat for you (courtesy of Breadtopia, with alterations as needed).
1 cup + 2 3/4 Tblsp bread flour
1/4 cup + 2 Tblsp unsweetened/no-sugar-added pineapple juice
1/3 cup + 3 Tblsp filtered water
1. Mix 3 1/2 Tblsp flour with 1/4 cup pineapple juice.
2. Cover and set aside for two days, stirring vigorously twice each day.
3. Add 2 Tblsp flour and 2 Tblsp juice, stirring vigorously.
4. Cover again and set aside for another two days.
5. It should exhibit a few bubbles at this point. That means the yeasties are alive!
6. Add 5 1/4 Tblsp flour and 3 Tblsp water (filtered to remove nasty chlorine, which yeast hates). Stir well, cover, and set aside for a day,
7. Add remaining flour and water. You now have a fed sourdough starter!
8. Keep it in a clean, sealed jar or container, in your fridge. Once a week, you’ll need to feed it/bake with it.