1 c. flour
1/4 c. whole wheat flower
3/8 tsp yeast (I'm never exact on this but close...)
1 1/4 tsp honey
1 1/3 c. luke warm water
whisk all ingredients together until smooth. Then sprinkle on top 1 3/4 C. more flour, 1/2 tsp. yeast. Cover with plastic wrap and let sit 1-4 hours. Started will begin to bubble up and expand. Stir, cover again and let rise 20 minutes, then sprinkle on 1 1/2 tsp salt. Knead until bread dough consistency. Place in oiled bowl covered and let rise 1 hour. Shape into 4 balls, let rise again on greased baking sheet. Bake at 475* for 10 min. Reduce heat to 425* and bake 20-30 minutes until done. Cut off tops and remove bread inside and fill with soup... the extra bread that was taken from the middle is great for dipping! Enjoy!