Measure, step 1
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Step by step

Measure, step 1
Weigh the whole wheat flour and pineapple juice. (Liz O. Baylen / Los Angeles Times)
Mix, step 2
Pour the juice into the flour and stir until well blended. (Liz O. Baylen / Los Angeles Times)
Ferment, step 3
Let the mixture stand for 48 hours, until it begins to bubble. (Liz O. Baylen / Los Angeles Times)
Feed, step 4
After feeding the starter with flour and water for several days, it will be a thick dough. (Liz O. Baylen / Los Angeles Times)
Build, step 5
By building the starter with regular feedings, it becomes active and ready to use. (Liz O. Baylen / Los Angeles Times)
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