In a mixing bowl, mix together 1 cup whole wheat flour and 3/4 cup unsweetened pineapple juice.

Stir until all the flour has been incorporated and is evenly moistened. Cover with a paper towel or piece of cheesecloth and secure with a rubber band. You don't ever want to seal your starter tightly because it thrives on circulating air and this also allows for the release of carbon dioxide.

Let the mixture sit at warm room temperature (68-70 degrees) for 24 hours.

Today you may notice just a few small air bubbles. It won't look much different than Day 1.

Scrape the starter out of your nonreactive container and into a mixing bowl. Wash and dry the container.

To the starter in the mixing bowl, add 1 cup all-purpose flour and 1/2 cup unsweetened pineapple juice.

Stir well until all the flour has been incorporated.

Again, cover loosely with a paper towel or cheesecloth secured with a rubber band. Let the mixture sit at warm room temperature for 24 hours.

Scrape the starter out of your nonreactive container and into a mixing bowl. Wash and dry the container.

Discard half of the starter that is in the mixing bowl. To the remaining starter, add 1 cup all-purpose flour and 1/2 cup room temperature or lukewarm non-chlorinated water, preferable spring water.

Stir thoroughly until all the flour has been incorporated.

Cover loosely with paper towel or cheesecloth secured with a rubber band. Let the mixture sit at warm room temperature for 24 hours.

Repeat Day 3 instructions.

AM: As always, clean and dry your nonreactive container. Discard half the mixture then feed your starter 1 cup of all-purpose flour and 1/2 cup room temperature or lukewarm water. Cover and set at warm room temperature for 12 hours.

PM: Repeat the above instructions.

Repeat Day 5 feeding instructions and feed your starter every 12 hours.

Place the starter in a glass container or crock with a glass top that isn't air tight and store it in the refrigerator. Remember, we want our starter to be able to breath a bit even when it's sleeping in the refrigerator.

When you're ready to use it in a recipe, pull the starter out of the fridge and feed it with 1 cup of all-purpose flour and 1/2 cup of water at room temperature and allow it to sit on the counter for 8-12 hours until it gets bubbly and active.

At that point you'll scoop out however much "fed starter" the recipe calls for.

Feed the remaining starter again with the same amounts.

Let it rest on the counter for 4 hours then pop it back into the fridge until you're ready to use it again.

Once a week, if you haven't used your starter to bake with pull it out of the refrigerator and discard half.

Feed the remaining starter with 1 cup all-purpose flour and 1/2 cup of spring water then pop it right back into the fridge. No need to wait for it to even get bubbly.