Weigh the whole wheat flour and pineapple juice. (Liz O. Baylen / Los Angeles Times)
Pour the juice into the flour and stir until well blended. (Liz O. Baylen / Los Angeles Times)
Let the mixture stand for 48 hours, until it begins to bubble. (Liz O. Baylen / Los Angeles Times)
After feeding the starter with flour and water for several days, it will be a thick dough. (Liz O. Baylen / Los Angeles Times)
By building the starter with regular feedings, it becomes active and ready to use. (Liz O. Baylen / Los Angeles Times)
