Kyle Mahan:
Did you start with pineapple juice instead of water? IIRC, that’s what the Bread Baker’s Apprentice recommended and no matter how many times I diluted it, it stayed really fruity. Never could get it very sour though, I blame San Diego for not having interesting enough bacteria.
@kyle_wm hmmm interesting, I’ve never heard that before! I just used tap water, maybe the idea with fruit juice is that it includes sugar which would feed the yeasts?
Did you try using rye flour? AFAIK it has more variety of natural yeasts in than other flours, so you might have a better chance with that.
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