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1
Make starter first, by whisking yeast into water, and then whisking in flour. Cover with dish towel or plastic wrap, and leave to ferment for 45 minutes to an hour.
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2
Meanwhile measure out other ingredients, and whisk flour and salt together in a large bowl.
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3
When starter is done fermenting, whisk honey and water together in the bowl of a kitchenaid mixer.
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4
Add shortening, yeast, flour-salt mixture and starter to bowl. Mix on low (setting #2) with a dough hook attachment for 1 to 1.5 minutes, until it forms a rough dough. Let rest for 20 minutes.
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5
Cover dough with a warm, moist towel and let rise in a warm area for about 40 minutes.
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6
If you plan on baking dough in loaf pans, transfer each dough to one loaf pan now. You can also bake the dough directly on a sheet pan (with a layer of parchment paper underneath so it won't stick) if you don't have a loaf pan.
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7
Preheat oven to 350u00b0F convection/375u00b0 conventional, and let dough rise for about 45 more minutes, covering again with a moist, warm towel and letting rise in a warm area.
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8
Place bread in heated oven, and let bake for about 25-35 minutes (25 if not using a loaf pan, closer to 35 if you are) or until a thermometer inserted into the center reads 190-200u00b0F.
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9
Let cool for about 10 minutes, slice, and eat!
