Set the sponge as for hotcakes. Eight to 12 hours later, remove the usual amount for your next starter. To the remaining sponge, add:

1 1/2 c. whole wheat flour
1/2 c. sugar
1 tsp. salt
1/4 c. non-fat dry milk
1 tsp. soda
1 c. raisins
1/2 c. cooking oil
1 or 2 eggs