Transfer to a 2-quart or larger plastic container with a tight-fitting lid.Let sit at room temperature 3 to 5 days or until bubbly, sour smelling and a clear liquid has formed on top, stirring 2 or 3 times a day. Stir in honey, beating with a spoon or whisk until thoroughly blended. Combine whole wheat and bread flours and yeast in a large container.1 envelope Fleischmann's® RapidRise OR Quick Rise Yeast.These loaves may be baked in a covered Dutch oven - See baking instructions on Artisan Stone Ground Wheat Bread.Sour dough starter develops more flavor as it ages. Recipe Tip: For optimum sour dough flavor, use starter that is at least 2 weeks old.Remove from oven and parchment cool on wire rack. Bake loaves to an internal temperature of 195☏. Bake for 25 to 30 minutes spritzing every 5 minutes 3 more times. Carefully slide onto heated baking stone, immediately spritzing the oven with water around the dough 7 or 10 times. Slide the dough with parchment onto bread peel or rimless baking sheet. Score each loaf with 2 to 4 slashes using a sharp knife or blade. Depending on the size of your baking stone, bake 1 or 2 loaves at a time, placing seam side down on parchment paper. Preheat oven to 475☏ for 20 minutes to allow stone to get to temperature. For best baking results, place a baking stone, pizza stone or unglazed ceramic tile on bottom oven rack.Cover and let rise 2 to 3 hours or until double. Turn over seam side up onto parchment paper generously dusted with bread flour or rice flour. Turn the ball over and cupping the side of the ball with one hand, work the other hand from top to bottom slightly pulling the dough around to the bottom as you spin the dough approximately 1/8th of a clockwise turn. Repeat the edge pulling shaping as above going around the ball twice. Final Shaping: Working with the seam side up, slightly flatten the dough.Cover and let rest seam side up on a lightly floured surface for 20 minutes. Give the dough 1/6th of a turn clockwise and repeat going around the dough 2 or 3 times shaping it into a rough ball.
Working with each half separately, pull an edge of the dough from the outside to the center gently stretching the side of the dough to the center. If dough is too sticky, dust surface lightly with bread flour and use a dough scraper to pick up and fold over dough several times as for kneading. With floured hands gently press to deflate dough.
Turning Dough: With a slightly wet hand give the dough several turns by sliding the hand down the edge of the bowl, lifting and stretching the dough up and over the center.Cover with plastic wrap and let rest 20 minutes. Scrape the sides of the bowl with a rubber scraper. Dough will be soft and slightly sticky like biscuit dough. (This will make it easier to incorporate the other ingredients.) Add 2 cups of the flour and salt. Stir in Poolish, mixing until thoroughly blended. To make the Dough: Dissolve yeast in lukewarm water in a large bowl.The dough will become frothy and have lots of little bubbles. Cover with plastic wrap and let sit overnight or up to 24 hours at room temperature. This dough will be like thick cake batter. To make the Poolish: Stir together sourdough starter, flour and water in a medium bowl until thoroughly blended.