Starter for 4 cakes.

1 tbsp. (envelope) dry yeast
1 c. lukewarm water
5 c. whole wheat bread flour
4 c. milk, room temperature
1 1/2 c. light honey

Allow several days to make the starter. Dissolve yeast in water. Add 1 cup flour and stir. Let stand at room temperature in a nonmetal bowl, covered with cheesecloth for 24 hours. Stir and let stand another 24 hours. Combine yeast mixture with 1 cup flour, 1 cup milk and 1/2 cup honey. Cover with cheesecloth and let stand at room temperature for 48 hours. You will begin to smell the sourdough odor. (If it's not active by this time, add 1/2 cup flour, 1/2 cup milk and 1/4 cup honey, and let stand at room temperature for another 12 to 24 hours.)

In a large, nonmetal bowl, combine starter, 1 cup flour, 1 cup milk and 1/2 cup honey. Mix well. Cover with plastic wrap and let stand for five days at room temperature. Stir well each day.

On the fifth day add another cup of flour, 1 cup milk and 1/4 cup of honey. Mix well.

After five more days, add the final cup of flour, final cup of milk and 1/4 cup honey. Now the bread base is ready to give away, a cup to each of three friends, having one cup for yourself. Be sure to give your friends a copy of the recipe below to follow.