---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Whole-Wheat Sourdough Starter
  Categories: Breads
       Yield: 1 servings
  
            NFXS18B                             1 ts Active dry yeast
   1 1/2 c  Whole wheat flour               1 1/2 x  Lukewarm water
  
   In a glass or ceramic bowl or jar that has been scalded, combine flour and
   yeast, add water and blend well. Cover with plastic wrap and pierce with
   fork to release gases. Place in a warm, draft-free location at an even 85F
   for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
   you have several starters, keep whole wheat separate from others to
   preserve its own distinctive flavor. Whole wheat starter does not have as
   much rising action as that made with white flour; you may have to plan
   longer rising times. To replenish, always use whole wheat flour.
  
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