Mixing: In a mixer bowl combine water, starter, vital wheat gluten, honey ,and 2 1/2 cups white whole wheat flour. Mix until smooth. Stir in the salt, yeast, and the remaining 1/2 -3/4 cup of flour. Stir until the dough pulls away from the sides of the bowl, you want a soft/slack dough.

Kneading: The dough can be kneaded 3-4 minutes in a stand mixer or 4 sets of stretch and folds 30 minutes apart.

Fermenting: Place the dough into a bowl and cover with a lid. Allow the dough to ferment 5 hours. You may need to knead the dough down a few times if it rises too fast.

Shaping: With a bench knife divide the dough into 4 pieces. Shape each piece into a 16 in roll/loaf. Place the loaves on a baguette pan or on a parchment lined baking sheet. Cover the loaves with a lightly greased plastic wrap. Allow the loave to rise for 1 1/2- 2 hours.

Baking: Preheat oven to 450 degrees F. Slash each loaf diagonally 3 or 4 times. Bake for 25 minutes or until golden brown. Turn off the oven. Lay the loafs directly unto the oven rack. Prop the oven door open a inch or two. All the loaves to cool in the oven for a crunchy crust.

*a bit of yeast is used to help get a lighter loaf. The sourdough starter still ferments the dough and the yeast helps to get a fluffier loaf.