Thanks for the wonderful tips, Barbara! I honestly didn't know you had responded to the post so I went ahead and bought the ingredients like I always had, and now I am reading the post and realizing I should have bought the bread flour, instead of the all-purpose flour. But I do have great news! I had purchased a thermometer to test the water temp, and a scraper which really helped (the cutting and slap and fold went quite well, even though at this stage it is still quite sticky). As I am writing this I am in the middle of my 90 minute rise, (folding every 30 minutes like you suggested), then I will probably let it rise overnight in the fridge and bake the "test batch" tomorrow. I am hopeful that it will turn out much better this time, thanks to all of you!!! If it doesn't, I will try the bread flour and some of the other tips you gave in your response. Either way, I will keep you posted. To answer your question about the water, it called for 1 1/4 cup of water, but I wonder with the 1 cup of honey, could the yeast be overloaded and die from too much sweetness? Again, thanks so much for all of your help and have a very happy, peaceful, and blessed New Year!

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