Sourdough Starter Day 2,3 & 4

Here is how we got to this point: Making Sourdough Starter
Day Two: While you may not notice much change at this point. I noticed a huge difference. In 48 hours my starter had already formed bubbles and increased in size by about 20%. Pour the contents of the jar into a mixing bowl and add 1 cup of bread flour plus 1/2 cup of room temperature pineapple juice.  Mix until all ingredients are evenly distributed.  Wash and dry your glass container and then scrape the mixture into the container.  Mark and cover the container just like day one.  Allow it to rest at room temperature for 24 hours.

Day Three: Boy did I see changes! My dough overflowed the jar overnight. It was a huge mess and I decided that the natural yeast in our area and the heat/humidity (78-81 degrees and 40% humidity) probably contributed to the action going on in my starter. I decided to work in a larger bowl for a while to elevate the chances of overflow.

You might be seeing some changes by now. The dough may have raised some and there might be bubbles.  Regardless of whether you notice any fermentation or not, discard half of the mixture (or better yet, give it to a friend to cultivate), and mix the remaining half with 1 cup of bread flour and 1/2 cup room temperature filtered water (chlorine may kill some of the yeast).  Wash and dry the glass container and scrape the mixture into the container.  Mark and cover as before.  Allow to rest at room temperature for 24 hours.

I divided my starter and made some pizza dough with one half using a teaspoon of yeast too. It had GREAT flavor. I am looking forward to the day when I do not need the yeast at all.