1Make the starter. Combine yeast and water in a medium size mixing bowl. Stir until the yeast is fully dissolved. Add flour and stir until thoroughly mixed.
2Cover with a cloth and let stand for exactly 30 minutes.
3Make the dough. Combine water, honey, and yeast in the bowl of a heavy duty stand mixer (fitted with paddle attachment). Stir until the yeast is fully dissolved. Add shortening, flour, salt and starter. Mix until combined then remove paddle attachment and put on the dough hook attachment.
4Mix on low speed until the dough is fully developed. To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl. To test, stop the mixer and take a small piece of dough and stretch it slowly with thumb and index fingers of each hand. If the dough tears easily, mix it for a few more minutes, and test again. It's fully developed when the dough forms a translucent "window" when stretched.
5Divide the dough into 2 pieces. Roll each into a smooth ball. Place on waxed paper and cover with a warm, damp cloth. Let rest at room temperature for 30 minutes exactly.
6Preheat oven to 400 F now so it will be hot enough when time to bake.
7Form the dough into loaves and place into greased loaf pans. Cover with a warm, damp cloth and let rise for 30 minutes in a warm spot (like on top of the oven).
8Make three scores on the top of each loaf with a sharp knife. Spray with water and bake for 30-40 minutes or until the crust is deep golden brown.
9Remove the bread from the oven and let cool for 30 minutes before slicing. : )