And so it Begins!!

Today, I met up with one of my friends that makes sourdough bread every week. She helped me get my sourdough starter ready and gave me her cookbook to bring home with me. Because of this, the original recipe I was going to use is a little different. Here is what I'm going to be using:

New Ingredients

 

Sourdough starter:

1/4 cup flour

1/4 pineapple juice

Once the starter begins to bubble, add...

approximately 7 tablespoons of flour

approximately 5 tablespoons of water

 

Remaining ingredients:

1 2/3 cup flour
1/3 of water (scant)
1 1/2 teaspoons of salt

 

NOTE: I used pineapple juice in my sourdough starter because of the Leuconostoc bacteria. This bacteria can sometimes upset the ecological balance in a new starter. Pineapple juice has a low pH compared to most other fruit juices. By using the pineapple juice in place of water, the pH of the starter remains low from the beginning of the process. a low pH prevents Leuconostoc bacteria from overtaking the growth of other species of lactic acid bacteria and yeast. Leuconostoc bacteria will still be present, however, but in un-harmful quantities.



 

Here are a few pictures from my day! :)

This is the flour that I am using for the sourdough bread

This is me at my friends house mixing up the sourdough starter (flour and pineapple juice)

This is just another picture of me doing the same thing.

 This is what it looked like when it was all incorporated together... And now the wait begins!