Darlene,
Here are some that I found on this site by using the Search feature.
Julie

Alaska Sourest Dough

1 package Yeast
1 tablespoon Vinegar
2 1/4 cups Warm water
1 teaspoon Salt
2 tablespoons Sugar
2 cups Bread flour

Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.

Replenish starter with equal amounts of flour and water.
Store in the fridge and bring to room temp before using.
It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

Whole-Wheat Sourdough Starter

1 teaspoon Active dry yeast
1 1/2 cups Whole wheat flour
1 1/2 cups 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.

Sourdough Honey Whole Wheat Bread

1 package Active Dry Yeast
1 cup Warm Water
1 teaspoon Salt
2/3 cup Sourdough Starter
1/2 cup Honey
1 1/2 tablespoons Shortening
4 cups Whole Wheat Flour

Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size.

Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.