Pineapple Starter Day 4 Help

I'm new to this too, and the farthest thing from an expert.  I was in the same boat as you, and eventually got a starter to start--it just takes time.

It should happen, though the wait can be excruciating.  I doubt you still need the juice. I also seem to recall reading that the temp you cite might be good for developing the bacteria you want (and initially, that may make the higher temp useful), but once the yeast becomes active, you probably want to be a few degrees cooler than that.

Have you read the original write-up on Pineapple starters by Debra Wink? It's kind of an ur-text; here's the link: http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2 .

 I'll quote the basic instructions (and note in particular the Day 4 and beyond piece), but I recommend the whole thing, parts 1 & 2, if you want to get some insight on the process:

There is nothing magic about the two tablespoons of measure used throughout the first three days. Equal weights didn't provide a high enough ratio of acid to flour to suit me, and equal volumes did. Two tablespoons is enough to mix easily without being overly wasteful (and just happens to be the volume of an eighth-cup coffee scoop, which is what I kept on the counter next to the flour and seed culture for quick, easy feeding). These first few days don't really benefit from being particularly fussy with odd or precise measuring, so make it easy on yourself. Keep it simple, and let Mother Nature do the rest.

Day 1: mix...
2 tablespoons whole grain flour* (wheat or rye)
2 tablespoons pineapple juice, orange juice, or apple cider

Day 2: add...
2 tablespoons whole grain flour*
2 tablespoons juice or cider

Day 3: add...
2 tablespoons whole grain flour*
2 tablespoons juice or cider

Day 4: (and once daily until it starts to expand and smell yeasty), mix . . .
2 oz. of the starter (1/4 cup after stirring down-discard the rest)
1 oz. flour** (scant 1/4 cup)
1 oz. water (2 tablespoons)

* Organic is not a requirement, nor does it need to be freshly ground.

** You can feed the starter/seed culture whatever you would like at this point. White flour, either bread or a strong unbleached all-purpose like King Arthur or a Canadian brand will turn it into a general-purpose white sourdough starter. Feed it rye flour if you want a rye sour, or whole wheat, if you want to make 100% whole wheat breads. If you're new to sourdough, a white starter is probably the best place to start.

On average, yeast begin to grow on day 3 or 4 in the warmer months, and on day 4 or 5 during colder times of the year, but results vary by circumstance. Feed once a day, taking care not to leave mold-promoting residue clinging to the sides or lid of your bowl or container, and refer back to the different phases to track progress. Once you have yeast growing (but not before), you can and should gradually step up the feeding to two or three times a day, and/or give it bigger refreshments. This is the point at which I generally defer to the sourdough experts. There are several good books on sourdough which address the topic of starter maintenance and how to use it in bread. Just keep in mind that the first days of the seed culture process have nothing to do with developing flavor or even fostering the most desirable species. The object is simply to move through the succession and get the starter up and running. The fine-tuning begins there. Once yeast are growing well, choose the hydration, temperature and feeding routine that suits you, and the populations will shift in response to the flour and conditions that you set up for maintenance.

http://www.thefreshloaf.com/node/31980/young-starter-vs-mature-starter

My just posted comment still applies...

I used the same starter recipe. On day 4, same thing happened. I thought it was dead. My starter was a bit on the runny side and I posted a comment here. I was told to add only flour and no water to tighten up the starter and within three hours, it was all good.

I kept my starter on top of my upright freezer to keep a steady temp. The week I started it, the weather had turned cold in S Louisiana so I had to find a warm place for it to strive.

After about 9 or 10 days, I put the starter in the fridge and feed it once a week unless I need the starter then I go to a two day feeding schedule to produce the amount of starter I need.

Hi Kap,

I am about 2 hours shy of the end of the third day here in Chilly Broolyn (using a desk lamp to keep starter at "room temps."). I have been using the 2 Tbsp Rye/WW flour (1 of each) and 2 TBS pineapple juice. Its wet and smells like "yeasty paint thinner", which, I understand, is as it should be. I have a thick paste with a wet surface (hooch?) but no bubbles. I am not sure that I am ready to start feeing it yet and was thinking of a 4th day of flour & juice. I was not sure if that was advisable but since you have reported that it worked for you, I am going to try it. I guess it just takes an extra day or so in the winter.