No Luck with Pineapple Juice Starter
I recently began a new starter since the last one I tried (with organic grapes) got insufficient activity and yielded bricks. This time I wanted to give the pineapple juice starter a shot since it sounds like that one has a very good success rate. (http://www.thefreshloaf.com/node/233)
The only pineapple juice at my store was from concentrate and didn't want to risk that, and didn't think of buying pineapple chunks in juice, so I decided to use orange juice since the thread regarding this starter says that works fine as well. I got 100% pure juice, not sweetened (Tropicana). I am also using King Arthur 100% whole wheat flour, which is probably the best I can get short of organic or home ground.
Unfortunately, I am not having the best of luck. It is at day 3 and there was almost no activity, when the pictures in the thread showed it quite active. My apartment is fairly cool so I am just going on the hope that it is slow and just needs more time. What I don't know though is how I should continue the process. It says that on day four you can use any flour you choose and now hydrate with water. Since mine is not very active yet should I continue using OJ and whole wheat flour until it is more active or should I switch over as per the instructions?
Being such a simple guide to making a starter, I don't think that I could really have done anything wrong, but if anyone has any other idea as to why I am not getting activity, that would be appreciated too.
Thanks for the help.
My starter was slow to get going and there wasn't much happening around day 3 so I fed it some organic rye flour and continued with the pineapple juice ( I just used the juice that the tinned pineapple is in) for another 2 days. The rye flour really seemed to get it going, I started using water on day 6 and continued with the rye flour until day 8 or 9 then switched to plain flour. I kept up the feeding routine for a total of two weeks from start to finish.
I don't know if the orange juice makes any difference maybe someone else on TFL can help out with that one.
Best of luck,
tempe
Try using some light rye flour to get things going and then just use tepid water and flour in regular 6-8 hrs feedings for a day or three. Try wrapping the bowl or whatever vessel you're using in a towel to insulate it from a cool room temp and to regulate the temp. It's sorta like looking after a delicate pet in the first few days, have patience.
ATB,
Franko
Have patience--it will grow! Day 3 is much too early to be worried. The norm is 7 to 10 days to get a starter going. Your cool room temps will have a slowing effect, too. Try to find a warmer place to set it. When switching over to white flour I like to include a spoonful of rye or whole wheat. I do this even after the starter is established. You do not need to continue with the juice, as it has done its job and the mixture should be fermenting enough to produce its own acids now. At this point you are just waiting for the yeast cells to wake up and start growing. Trust me--they will grow!
Thanks for the advice all. I miss having a good sourdough-I moved cross country so had to give my starter up. I will just need some patience. Can't wait to get this one going so I can have some again!
Next time you have to move don't throw away your starter. When you have a very active starter again, get some of it (about 2 TSP is enough) and spread thinly over a parchment paper, let it dry (it will look like flakes). Once dried store it in a ziplock bag in the fridge. Next time you need it just mix with water, add flour, and you will get a new batch going again. Of course you will have to go all over the process of waking up the starter.
I always have some in my fridge for eventual disaster and to give to friends.