In a large bowl, combine the water, sourdough starter and 4- cups of flour.

Mix well and cover with plastic wrap in a warm place 8-12 hours, or over night.

Stir in the salt and honey and add flour 1/2- cup at a time to make a very stiff dough.

Knead till smooth.

Cover and let rise 2- hours.

Punch down and divide in half.

Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (2-hours.)

While this is rising mix the 1/2- cup water and 1/2- teaspoon cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.

Heat oven to 400°F.

Carefully place a small pan of hot water on the bottom rack of the oven.

Cut two slashes across each other on the top of each loaf.

Bake for 10- minutes.

Pull out the rack and baste each loaf well with the cornstarch mixture.

Close the oven and allow to bake another 20-25- minutes. Loafs should be light golden color and sound hollow when tapped on the bottom.

Allow to cool 2-hours to develop the sourdough flavor fully.