Combine starter, 2 cups of warm water and 3 cups of flour. Mix well and put in a large glass bowl and allow to rise 6-12 hours.
With a wooden spoon, stir dough. It should be very sticky and elastic. Pour into mixer with a dough hook attached. Add 2 cups of flour and 1/2 cup warm water along with the salt and honey. In small increments, add the remaining 1/2 cup of flour, being careful not to form a stiff dough. The dough should be wet and sticky. It will be ready when it is still very sticky, but is no longer sticking to the edge of the bowl.
Prepare either a flat surface or large bowl lightly coated with olive oil.
Pour dough into the bowl or flat surface and cover with a kitchen towel and let rise until doubled in size, between 4-8 hours.
Once dough has doubled in size, punch down for 2-3 minutes. Dough will not be sticky, but should handle easily with your hands. Evenly divide dough into 2 pieces.
Prepare 2 loaf pans lightly coated with olive oil. Form each dough piece into the shape of the loaf pan. Cover with a kitchen towel and let rise until doubled in size, at least 1 -2 hours.
Slash the tops of the loaf pans with a knife.
Preheat oven to 425* F. Bake each loaf for 20 minutes.
Remove from oven and let cool in the pan for 5-10 minutes before removing. Wait to slice until completely cool for a more perfect slicing experience. But, if you can't wait to eat a slice, go ahead and do it while it's warm and enjoy a perfectly delicious imperfectly cut slice.