Day 1: A Sourdough Experiment

Gather your materials that I listed in A Sourdough Experiment.

3/4 cup (6 oz can) room temperature, canned, unsweetened pineapple juice

A quart sized, wide mouth canning jar (or other similar glass container)

1 cup whole wheat flour

A wooden spoon (never use metal)

2 rubberbands

something to cover the top**, a mesh stocking, paper towel, cheesecloth, coffee filter etc (think breathable material) 

Mix the pineapple juice (room temperature!), and flour in a small bowl until combined.

Then place in your jar, and cover loosely. Place a rubber band around the jar to mark the height of your dough.

Place your jar in a safe spot on the counter for 24 hours. It should be in a room temperature area, about 76-80 degrees. (Although room temperature is not a scientifically defined term) Just don't have the AC on blowing right at your precious jar!

That's it! 

Check out Day 2 here.

**I decided to change the cover on the jar on day 2 to a two pieces of tulle because I wanted something more breathable than a paper towel.

THE BEGINNING

DAY 1

DAY 2

DAY 3 

DAY 4

DAY 5 & 6

DAY 6.5

DAY 7 & BREAD!