Questions: Sourdough Starter and Scales

Goodmorning

1. Starter  

I got mine going very easily with pineapple juice. Sourdough baking calls for patience and you will already need it in developing your starter. I waited for about a fortnight to allow my starter to stabilise before I baked with it. Over the course of the year since I have learned a lot about maintaining it through 4 seasons, but throughout the amazing range of breads made from it have been a great pleasure for me, my family and friends.

The pineapple juice is only used in the first few days to provide an environment that discourages the growth of the less desirable bugs present on the flour. Take a look at these two threads to learn about this:

http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1

http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2

and Paul's use of the method is documented in photos starting here:

http://yumarama.com/blog/968/starter-from-scratch-intro/

Don't hesitate to ask for help if you need it, once you get going, but don't neglect the amazing resource the archives here provide.

2. Scale.

Try the search box, there have been numerous threads covering this topic. Escali is often recommended. Mine is a Tanita which I purchased 25 years ago - very reliable, accurate, tare function and batteries last for years even though I use it almost daily.

Cheers, Robyn

Great that you're going to start scaling your ingredients!

In answer to your questions: 

1.  Debra Wink, TLF's resident microbiologist, developed the Pineapple Juice Solution a few years ago.  The link will give you some background.  The link to part 2 is at the very bottom.

You can mix flour and water and the flour will naturally ferment, but following the steps using Debra's technique is a better guarantee of success.   BTW, the wild yeast is present in the flour, so you don't have to be concerned with "capturing" it.

2.  Many folks here use the Escali digital scale, which has a tare function and offers measurements in grams and ounces.  It takes two AA batteries and will automatically shut off after a few minutes.  It's available at Amazon for under $25 and should serve you well.  

All the best for your new bread adventure!

Pineapple juice starter was my first successful experiment.  When I demonstrate bread baking to others it's still the only method I use or recommend.

A good scale is:

Rugged enough to withstand a bump now and then.

Accurate

Easy to clean

Battery powered (preferably with 9 volt, AA or AAA batteries rather than those button cells)

Digital

Includes a Tare function so you can zero it whenever convenient or necessary.

Is small enough to store easily yet not so small that it gets lost beneath a mixing bowl.

I happen to like this one (it uses 4 AAA batteries):

http://www.amazon.com/Oxo-1130800-Grips-Pull-Out-Display/dp/B000WJMTNA/ref=wl_it_dp_v?ie=UTF8&coliid=I1RBG9PWGGXIW9&colid=2SHMTPZXAMLTX