The first step is to acquire a grain mill or some very fresh whole wheat flour. Whole grain flour goes bad very quickly and nutrient value is lost rapidly if the flour is not refrigerated or frozen. I managed to acquire a used Bosch stone mill for $30 on Ebay for my Bosch Universal Mixer. If you watch long enough you can find some pretty good deals on various used mills.
The next thing to be done is to make a starter (you might say you need to catch some yeasties and beasties). I followed the directions for this in Wild Fermentation (WF). I used rye flour for this since that is what Nourishing Traditions (NT) recommends. Different “recipes” have you adding different amounts of flour each day to get the starter going, but I once inadvertantly started one by simply leaving it out on the counter for 3 or 4 days. On day 4 when I looked at it it had filled the bowl and over doubled in size. NT has you adding a cup of flour and a bit of water every day for a week. I think WF has you adding a tablespoon per day. I think the key is to use only flour and water and wait till you get it bubbly or to significantly increase in size.
My next step was to follow Mike Avery’s guidelines on caring for your starter and his recipe’s requirement to switch the starter to wheat from rye. It’s easy to switch the starter. You simply start with a small amount of your rye starter (1-2 tbsp or so) and feed it a larger amount of the wheat flour and some water (so it’s about the consistency of thick pancake batter). This will also help to balance the starter so there is an adequate amount of yeast. If your starter gets too sour, it’s because you have too many lacto-bacteria and not enough yeast. This happens if you don’t feed it enough.