Ingredients

3 1/2 tablespoons whole-wheat or rye flour

　　1/4 cup unsweetened pineapple juice or filtered or spring water, at room temperature (about 70°F)

　　

Step 1

Five days before you bake bread, in a small bowl, stir together the flour and juice with a spoon or whisk to make a paste. It should be like pancake batter. Be sure to stir until all of the flour is hydrated. Cover loosely with plastic wrap and leave at room temperature for about 48 hours. Two or three times a day, aerate by stirring for 1 minute with a wet spoon or whisk.

　　

Step 2

Three days before you bake, feed 1/4 cup of your original starter with 1 cup water (at about 75°F), 1 cup unbleached flour, and 1/4 cup whole-wheat flour (discard any unused original starter). After 4 hours, feed with 2 cups water (at about 75°F), 2 cups unbleached flour, and 1/2 cup whole-wheat flour. After 4 to 6 more hours, feed with 4 cups water (at about 75°F), 4 cups unbleached flour, and 1 cup whole-wheat flour. Tightly cover with plastic wrap and let sit at room temperature for 8 to 16 hours to proof.

　　

Step 3

Two days before you bake, discard half of the starter and repeat feedings, as above.

　　

Step 4

One day before you bake, discard half of the starter and repeat feedings, as above.

　　

Step 5

On baking day, measure out starter needed and set aside some starter to be used the next time. Discard extra starter or give to baker friends. Cover and refrigerate reserved starter for up to 2 weeks or freeze for 6 months. Bring to room temperature before using.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.