Hello all,
I am planning to try Peter Reinhart's sourdough starter, the one that
starts out using pineapple juice to prevent some sort of nasty
bacteria from growing. (In his "Artisan Breads Everyday" book)

The problem is, we really dislike canned pineapple juice.

I was wondering if anyone tried it using freshly processed
pineapple juice? I did not see frozen pineapple juice where I shop.

I have a fresh pineapple in the fridge which I plan to process a
small portion, then strain out the juice from the remaining pulp and
use that in my sourdough seed.

Any suggestions, or comments?

Thanks in advance.