When Life Hands You Pineapple Juice

I decided to go ahead and try Peter Reinhart et al.'s "pineapple solution," outlined in the L.A. Times recently. I'm now in the late feeding and refreshing stage, and it's a good thing, because I've gotten to the point where I feel like I'm using an awful lot of flour for the amount of bread coming out of the oven (that is, zero bread as yet). So far I don't think there's been much difference between the starter begun with juice and the one begun with water; we'll see how it goes.

Meanwhile, what to do with the extra pineapple juice (it only came in six-can packs!). Make a ridiculous tropical drink, of course.

This one had white rum, Grand Marnier (also left over from something else; I can't remember what), lime juice, and pineapple juice. It would've been better without the pineapple juice, actually.

Here's what my countertop looked like this morning:

Clearly I need to step away from the Stretch-Tite. Whole wheat starter in front; soaking grains (quinoa, oats, flax, cornmeal) in the middle; not sure about the metal bowl in back; regular rye-white starter at right. That's Julia Child underneath the cutting board (so that's where it went), and BBA in the foreground. The banana is unrelated.