Thanks for the info.
I think I'm going to redo it from scratch, as it's been on my counter for 2 days and does not seem to want to activate.
The recipe I used is the following:
2tbsp water or pinapple juice (I used the juice)
3tbsp whole wheat flour
Mix often
every 24 hours add
2tbsp water and 3 tbsp wheat flour - stir
Keep doing this for 3 to 5 days.
do not close lid tightly on the jar.
Okay. I see you used a method I saw online as well. At first I was following KA's method and was wasting flour by the cup each day.
I have come to a new revelation and I am not wasting nearly as much and I have a starter that is so active, it will more than double its size in 6 hours or less.
Here's how I would start a new one:
In a quart size glass jar mix 1/2 cup whole wheat*, sprouted wheat* or rye flour* with a 1/4 cup water. Mix well, cover with wax paper. Use a rubber band to hold it and poke one hole in it. I use a tooth pick.
Place in a warm place (the warmest spot in my kitchen without cooking is about 70f). Let stand until the next day at the same time.
From this second day on, you will feed 3 tbls flour and 2 tbls warm or tepid water and stir well. Cover with wax paper you made the small hole in.
Do not discard any contents.
Watch your jar and feed it every day like I said above and do not discard any contents. I use another rubber band to mark the level each day to see how much it rises.
I get action by the 3rd day. If you do not, continue with 3 tbls flour and 2 tbls water each day. Make sure it stays somewhat warm.
You should by now (4th day) have bubbles and the sponge should double each 24 hours or less.
At this time discard 1/2 the starter, and replace with 1/2 cup flour and 1/4th cup water. Sponge should be very thick, but you should be able to stir it.
Let this set and allow it to double.
You now can punch it down, cover and put in the fridge or continue to feed each day. I am still working on my storage options. But a weekly feeding at room temperature and subsequent doubling, the starter should last indefinitely.
You will find your own way. Watch differing videos and read different philosophy's and gather the knowledge of others that have been down our road and those that are experts.
You may very well use my suggestions, but find a way that may be easier for you. There is no single way to make a sourdough starter. But a starter that doubles its size in 8 hours is the goal. My goal.
There are proven methods for sure and those should be looked over to ensure success.
* Whole grain flours work way better than plain white flour. They work faster. I have tried both white AP unbleached and whole grain flour and the difference is big. Whole grain flours work better.
I think it's likely that the acidity of the pineapple juice killed the yeast at the beginning.
This is a great YouTube channel to follow for bread-making of all types. This particular video is all about sourdough. Hope it helps.
https://youtu.be/vmb0wWKITBQ
There is a guy on YouTube that uses unsweetened pineapple juice to feed his starter. His methods seems to work for him and gives his starter a distinct flavor and fragrance. He also says it works faster than water?
Its worth a try IMO.
Below is a 4 day old starter using my method above. It was 9 hours since feeding. The rubber band was where the starter was before I fed it.