NYTIMES SOURDOUGH STARTER

By BobD

Ingredients

• 4-8 DAYS TO COMPLETE
• 16 ounces flour
• 3 ounces unsweetened pineapple juice
• 10 ounces filtered or spring water.

Details

Adapted from nytimes.com

Preparation

Step 1

Make seed culture:

Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.

Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.

Bubbles should appear after 24 to 36 hours.

After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.

Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.

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. Add seed culture, stirring to incorporate, and re-cover with plastic wrap. Stir twice a day to aerate.

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.

Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.

Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency of bread dough.

Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.

Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk). Store in refrigerator.

Note: Every 5 to 10 days the starter will need to be fed with more flour and water. Follow the directions in step 2 above, substituting starter for seed culture.

Yield: 25 ounces, or enough for 2 pizza recipes and leftover starter.