Easy rustic sourdough bread with a mild tang, crisp crust, and soft interior.
Whisk together starter and water in a large mixing bowl. Add honey, salt, and about 2 cups of the flour. Stir together till smooth; let rest for 15-30 minutes.
Add enough remaining flour to make a soft dough. Turn out onto a floured counter and knead a few times.
Place dough in a large bowl that has been sprayed with non-stick spray. Cover and let rise and ferment for at least 6-8 hours, or up to 24 hours.
On a floured countertop, form the dough into a round loaf and place it on a greased cookie sheet. Let it rise till doubled, usually one to two hours. Cut slits across the top.
While the dough is rising, preheat your oven to 425°. Bake for 25-30 minutes, or until golden brown. If you like a darker crust, you can cook it longer. If desired, brush melted butter over the top of the bread.
Let bread cool on a cooling rack. It slices best if allowed to cool for at least 30 minutes.