Experimenting with pineapple juice instead of water
My "typical" bread recipe consists of combining:
1 cup starter (Gold Medal Whole Wheat, approx. 115~125% hydration, and approx. 7~8 weeks old)
1 cup of water
2 rounded tbsp. of Turbinado (blonde) sugar
1 tsp. salt
Then adding combination of:
3 1/2 cups of Gold Medal Whole Wheat flour
3 level tbsp. of Bob's Red Mill "Vital Wheat Gluten Flour"
I wanted to experiment with pineapple juice (100% not from concentrate - 1 cup) in place of the water; omitted the Turbinado sugar in the recipe.
First rise was really quick - barely 3 hours total. Then a really quick knead and roll, then into the bread pan for the second (final) rise.
Second rise - approximately 12 hours total, before baking.
No noticeable oven-spring during the bake, well, maybe just a little.
Bread came out with a fluffier (maybe softer would be a better description) texture than usual. Had to ease up on the knife while slicing it.
Flavor of the bread...? Not sure. To taste it one wouldn't suspect that I used pineapple juice. Sour taste was the same as with using water. Sweetness from the pineapple juice was very nice.
I'm quite happy with it.