Place ingredients in order in bread machine.  Makes large loaf in Hitachi. This is the best sourdough for bread machine that I have ever tried. Use quick bread setting.
Adapted from recipe of Helen Fleischer
 

I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much.  Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while kneading. We can keep experimenting with this.  Let me know if you try it and what you add or subtract. Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see what it would do in it.  Thanks so much for taking precious time to post the recipe. P.S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!
 

In a large bowl, combine starter, water, yeast, sugar, salt, and 1 cup of flour. Set aside in warm place for about 15 minutes to proof. Add remaining flour and knead dough until smooth and elastic. Cover with bowl and allow to double (about 1 1/2 hours). Punch down dough and divide in half. Shape dough into two baguettes by first rolling dough into a large rectangle, then roll rectangle into loaf (tuck ends underneath loaf), place on baking sheet and allow to double again. With a very sharp knife, make a slit down each loaf. Bake in a pre-heated 375 degree oven for 30 minutes, Test for doneness by tapping on loaf; it should sound hollow. For a crispy crust, periodically spray water, with a hair sprayer, into the oven while loaves are baking. DARK RYE: Substitute 3 cups of rye flour for 3 cups of the all purpose flour. Add 2 tablespoons of caraway seeds to the batter, along with 1 cup of dark molasses, and 2 tablespoons of powdered cocoa. Substitute brown sugar for the plain sugar. Reduce water by 1/4 cup. RAISIN CINNAMON: Add 2 slightly beaten eggs to the batter, after proofing. Roll each half of dough into a large rectangle. Sprinkle each rectangle with a mixture of, 1/4 cup sugar and 1 tablespoon of ground cinnamon. Sprinkle each half with 1/2 cup of raisins. Carefully roll each rectangle as you would to shape a baguette. tuck the ends underneath the loaf.  Allow to rise until doubled, do not split tops of loaves. After baking brush loaves with melted butter. GARLIC CHEESE: Add 1 cup of grated parmesan cheese to batter. Mince 6 cloves of garlic, add to batter. After splitting tops of loaves, carefully pour 1 tablespoon of garlic butter on the top of each loaf. For a cheesier loaf, before rolling rectangle into baguette, sprinkle with 1/2 cup of grated cheddar cheese.
 

1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes.
3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes.
4. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves.

In a pan melt the butter, stir in the milk, salt and molasses. Add the 2 cups of sourdough starter sponge, bran cereal, rye flour and 2 cups of the all purpose flour.  Beat until very well blended.  Now work in the rest of the flour as needed to knead the dough until smooth and elastic. Turn out onto a lightly floured board and knead for about 10 minutes. Put into a well greased bowl, cover and let rise until double in size. Punch down dough.  Grease a couple of cookie sheets. Make dough into 3 round loaves. Flatten them slightly. Let rise again until double in size. With a sharp knife cut 1/2 inch slashes on top of each loaf. Brush with the egg yolk mixture.  Bake in a 350F oven for 40 minutes or until golden brown.

*  Take starter out of refrigerator the night before.  Put 2 cups water in a large bowl, add the original starter and 2 cups of flour and 1 tablespoon sugar.  Mix well.
*  Cover and let set overnight. Next morning take out the original starter and return it to the refrigerator for future use. Use what is left in the bowl for your bread.
 

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.  Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.  However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly.

When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.  Work in the lard or shortening with your fingers or a fork.  Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.

Mix into a soft dough.  Knead lightly a few times to get in shape.  Roll out to about 1/2 inch thickness or a little thicker, and cut with a biscuit cutter.  Place close together in a 9 x 13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes.  Bake in a 375 degree oven for about 30 to 35 minutes.  Leftovers are good split and toasted in a sandwich toaster.
 

Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine.  Place of greased cookie sheet and bake at 450 degrees for about 15 minutes.  Makes 9 Large biscuits.
 

Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter.  Then heat some oil in a deep fryer to 390 degrees F and fry.

Makes about 17 Doughnuts with holes.  Just before serving dust with powdered or cinnamon sugar.

NOTE:  These doughnuts are virtually greaseless.  And if you want you can make several batches at a time and freeze.  They keep well and to me, taste after a while in the freezer.  Take out as many as needed and thaw and put sugar on or eat plain.
 

Add on 5th day:  1 cup flour, 1 cup milk, and 1 cup sugar.

Add on 10th day:  1 cup flour, 1 cup milk, and 1 cup sugar.

(Important - do not refrigerate batter at any time)
 

1. Mix all the starter ingredients well and place in medium sized glass bowl. Cover with dinner plate so as not to cover tightly. Let stand overnight in warm place. Stir down each day for 4 days.
2. On the fifth day add flour, milk and sugar and stir. Stir down each day until 10th day.
3. On the 10th day add flour, milk and sugar and measure out 3 separate cups of starter. Give one cup starter and a copy of the instructions to each of three friends.
4. Use remaining dough to bake choice of bread or use in streusel recipe as follows:

• Friendship Starter Streusel:

1. After sharing three cups of starter with friends, mix oil, sugar, flour, baking soda, salt and eggs with remaining starter. Mix well and spoon 1/2 of batter into greased and floured 9 x 13 baking pan.
2. To prepare streusel combine all ingredients and mix well. Sprinkle 1/2 of streusel over batter. Cover with remaining batter and remaining streusel.

• Day 1: The day you receive the sourdough base, pour into large bowl, cover, and place on counter. Do not refrigerate.

• Day 2–4: Stir each day and return to counter.

• Day 5: Add 1 C. each of sugar, flour and milk. Blend and return to counter.

• Day 6–9: Stir each day and return to counter.

• Day 10: Add same ingredients as day five. Stir until thoroughly mixed.

• Take  3 c of base and give 1 C. each to three friends. Add following to 1½ C. of remaining batter:

Beat until smooth. Fold in any or all of the following: apples, nuts, raisins. Bake in greased and floured tube pan at 350° for 40 minutes. Remove from oven and let stand 10 minutes. Invert pan to remove cake.

Topping:
In small saucepan, stirring constantly, add ½ C. butter or margarine, 2 t. milk, ½ C. brown sugar. Boil 2 minutes. Spoon over warm cake. This may be topped with crushed nuts while still warm if desired.