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?


The tastiest bites delivered to your inbox!

Show 13 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.