I decant my honey into pint glass jars. I proofed the yeast in one of these jars with about a tsp of honey- the little bit remaining in the bottom. I added the yeast to the jar and added 1 cup of warm water. (I don’t do the 110° stuff. My body is at 98° so run the tap until the water is warm on my hand - think baby bottle temperature.) It will build up a bit of pressure as it rehydrates and comes alive again. You can read the Starter recipes for methods.
I used the Ingredients list for rough proportions. The major change I made was to reduce the amount of sugar to 1/2 cup.
I kneaded the dough again after punching it down. Instead of forming into loaves for pans, I split the dough into two roughly equal pieces. I formed these into balls with smooth tops, coated them with a little olive oil, and left them to proof on a baking sheet. When they had about doubled in size, I put them in a cold oven. I turned the oven on and baked them for 30 to 35 minutes - about 5 minutes more than the original recipe. The loaves are done when they sound hollow when tapped on their flat bottom. Cool the round loaves on cool stove burners.
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I decant my honey into pint glass jars. I proofed the yeast in one of these jars with about a...