NY Times Sourdough Starter

The post here on slice inspired me to finally take the dive into home pizza-making. So I got the necessary items and followed the recipe for a sourdough starter to the T... And got no results.

This is my first time doing this, but I did everything as stated. KAO flour and Dole unsweetened pineapple juice in a plastic bowl stirred twice a day with a wet spoon. Stored at room temperature and sealed tightly with plastic wrap.

I was at the step where it should start foaming after 1-4 days and all I had was a bowl of gooey pineapple flour. It started to smell sour a day or two later so I dumped it, frustrated that I had wasted all that time and effort.

So... Is it something I'm doing wrong or is the NY Times recipe missing something?

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