I finally made a successful sourdough starter, although it is only good for bubbling right now. It has to ferment and gain sour flavor slowly, with multiple feedings.
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I found a recipe that used pineapple juice to start the starter quickly. It created a yeasty beasty in one day. I had to feed it often but when I fed it the last time and put it in the fridge, it had increased in size. It has to sit in the fridge for a week or so before it will be sour enough to make good bread.
But I took a cup of it out a couple of days ago, fed the remainder and returned it to the fridge. I left the cup of it on the counter so it could get active. Unfortunately, the recipe I was using called for this to be done at night so the dough could rise overnight. Sour dough takes longer to rise. By the time I used the starter, it had bubbled along all day and I suspect had eaten all the goodies and died by the time I put it in the dough. It did not rise over night and I tossed it out in the morning. But I am sure it was because I left the starter too long.
So tomorrow night, I will take some out in the early evening so it can be ready to make dough later. Then we will see if I had risen bread dough in the morning or not. Its an iffy proposition.
Do you make bread?