Fermented Bread

When we were first assigned the "fermentation project," I was reluctant as to what I wanted to make. My initial thoughts were, "the only things I can think to ferment are sauerkraut, kimichi, beer, or kombucha (all of which I do love). I initially thought that I had some great options but not a whole ton. Until I later realized that fermentation is way more common than I give it credit! I have options! Although there are so many great fermented options I could choose from, I had to go with one I wish I baked more of... Bread! Nothing tastes better than fresh bread right out of the oven! I thought id give credit where credit was deserved... to fermented sourdough bread!  

Supplies and Ingredients needed for the sourdough starter:
--> All purpose flour (organic preferably)
--> Water (preferably filtered)
--> 2 quart glass container
--> scale or measuring cup
--> mixing spoon
--> plastic wrap or lid
------> about 4 days times

Later, to make the bread, we will also need:
--> 2 cups of whole wheat flour
--> 3 cups unbleached organic flour
--> 2 tablespoons raw honey
--> 2 teaspoons salt
--> 12 ounces of water (~1+1/3 cups)
------> and about 12 plus hours for fermentation, re-fermentation, and all that fun stuff