Apple instead of Pineapple Juice
I was having a problem getting a starter going with pineapple juice. I followed the instructions but nothing seemed to be happening for over a week. Maybe my kitchen doesn't have any wild yeast. Then I thought of using fresh squeezed apple juice from a local cider mill. The apple juice is just about as acidic as pineapple and the apples would have all kinds of yeast and LAB on the skins which would get into the cider. From previous experience I know the cider will get hard if kept too long so it should work for starter. Success!!!!! The starter took off after about three days, I fed it and kept it going for a week before baking the first time. Have baked my first few batches of bread with it. Still learning how to handle the dough, so they were just OK as far as shaping but the rise was great and the taste was close to what I was hoping for. The starter lives in the refrigerator and I feed it every 1 to 2 weeks (work gets in the way of life). I feed it and put it in the oven with the light on (about 80 degree) and it doubles in 3 - 4 hours and back to the refrigerator till next time. Unfiltered cider is not always available but if you are having a problem getting your starter going give this a shot.