The first step in making the starter is making a seed culture. Reinhart provides two different methods and I opted for the pineapple juice solution. On the first day 1 ounce of flour is mixed with 2 ounces of pineapple juice. I’m supposed to stir it a couple times a day and in about 24-48 hours it should start to ferment. After 48 hours I’ll proceed to Phase 2.