Sourdough.

I've always wanted to bake sourdough, but the task of making my own starter culture has so far deterred me from it and more towards "instant gratification" baking. The entire process takes anywhere from 6-10 days depending mostly on the feeding cycle of the yeast. Starting tomorrow, I'll begin to make seed culture. This process takes about 4-5 days and essentially is starting the wild yeast culture and growing it to an appropriate state. It's very simple, you mix dark rye flour with unsweetened pineapple juice and let sit, everyday dividing in half and adding new ingredients. Why the pineapple juice? There is a strain of leuconostoc bacteria that has the tendency to show up in home kitchens and hinder the starting culture. Evidently, this has no negative or detectable alteration to the taste of the bread. I'll update this everyday with the progress as well as science behind it all!