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1
Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.
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2
Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
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3
Bubbles should appear after 24 to 36 hours.
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4
After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.
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5
Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
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6
When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl.
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7
Add seed culture, stirring to incorporate, and re-cover with plastic wrap.
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8
Stir twice a day to aerate.
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9
When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl.
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10
Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.
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11
Transfer to a lightly floured surface and knead for 2 minutes.
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12
It should have the consistency of bread dough.
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13
Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.
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14
Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk).
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15
Store in refrigerator.
