Combine the butter, honey and salt in a small bowl and mix into the finished starter before mixing in two cups of the wheat flour.
Turn the dough out on a well-floured surface (use whole wheat for the flour) and knead until you get a smooth and slightly tacky dough.
Place the finished dough into a large bowl (make sure the bowl is large enough to handle the dough in doubled form, I had to use two bowls to hold it all.
Just divide the dough using a knife if you need to divide, to avoid harming the glutton strands.)
Allow the dough to rise until doubled, about one hour.
After the dough has risen, punch dough down and divide into three pieces to make loaves, once again cutting the dough with a knife rather than tearing it.
Oil or butter three loaf pans and roll dough into log forms, pinching the bottom together.
Place in the prepared loaf pans and allow the dough to rise again until about 1" above the top of the pans, about an hour.
Preheat oven to 350° F.Gently cut a slit in the top of each loaf, without collapsing dough, if desired and then bake the loaves until golden brown and you hear a hollow sound when you knock on the top of the loaf, about 25-35 minutes.
Remove the loaves from the oven and allow to cool in the pans for at least 10 minutes before removing to finish cooling.
Brush the tops of the loaves with melted butter if desired.
