I made this bread with a starter I made 3 years ago using a handful of grapes from a friends yard. I pressed the juice out with a fork and strained it. Then left it sitting in a bowl for a few days until it started fermenting. I then added water and flour and let that sit until it started raising. I feed the starter every week.
This loaf is made with 3/4 wholewheat. If there is interest I will take more photos and write down the recipe next time I bake.
I also make sourdough rye bread with a starter that was started several hundred years ago.
For information about the health benefits of sourdough bread please take a look at the folloving link:
http://www.sourdough.co.uk/why-is-it-that-i-can-digest-sourdough-bread-and-not-commercial-bread/