Sourdough Starter

Over a month ago I made a whole wheat sourdough starter using Peter Reinhart's "Pineapple Solution". This involves using unsweetened pineapple juice to get it going. I think I made a couple of loaves, then put it in the refrigerator and kind of got lazy about it. Two days ago I took it out of the fridge, and began rebuilding it according to Reinhart's directions of doing so over a 3 day period. This morning is the beginning of the 3rd day, and there is lots of activity on the surface of the starter. The taste is incredibly tangy, and I'm looking forward to some wonderful sourdough breads!
This morning I discarded all but 200 grams, and once again fed it to maximize the flavor of the starter. Either this evening or tomorrow morning I'll begin the first of the breads using this mother starter - a new recipe I've found for Black Bean and Chipolte Bread! I can't wait!