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15 hours ago, Shelby said:

Ok.  Using the pineapple juice method, I now have two more starters going:

 

 

These both should be ready to use by next Wednesday.

Don't be surprised or disheartened if they're not. It takes time to build up the microbial population to a level where they can do what they need to in bread.

Edit to add: I just read the article you linked, if you're going to be making bread, get used to working by weight, not volume. It's much more reliable in getting consistent results. Have a read of the EG kitchen scale manifesto if you haven't already seen it

15 hours ago, Shelby said:

Ok.  Using the pineapple juice method, I now have two more starters going:

 

 

These both should be ready to use by next Wednesday.

Don't be surprised or disheartened if they're not. It takes time to build up the microbial population to a level where they can do what they need to in bread.

Edit to add: I just read the article you linked, if you're going to be making bread, get used to working by weight, not volume. It's much more reliable in getting consistent results. Somewhere on EG is the kitchen scale manifesto, have a read of that if you haven't seen it