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