In a large bowl, whisk together the soaker ingredients, cover bowl with clean kitchen towel and allow to rest for 15 minutes until bubbly.

Measure water and add honey to water. Whisk together all dry ingredients: wheat flour, bread flour, salt and ground walnuts.

Add water and honey and all dry ingredients to soaker and mix gently with a wooden spoon. Flour counter and dump dough onto counter and gradually add the extra half cup of bread flour as you knead the dough for about 5 minutes until it forms a cohesive dough. Mine was still slightly sticky when I was finished. Lightly oil a large glass bowl and place the dough in it, turning so it's oiled on all sides. Cover the bowl with plastic wrap and allow the dough to rise in the warmest area of your kitchen for 45 minutes to an hour, until doubled in size.

Gently press on dough to release the air and place the dough on the counter to cut it into 24 equal portions. Roll each portion into a ball and place 8 balls on each of 3 sheet pans, lined with silicone baking mats or parchment paper. Cover each sheet pan with plastic wrap and allow dough to rest for 10 minutes.

Using a clean dry measuring cup (mine was a 1 1/2 cup size) press each dough ball flat and even, then prick each flat with a fork several times to keep them from puffing too much as they rise again. Once all the dough balls have been flattened, cover each sheet pan again with plastic wrap and allow flats to rise for 30-45 minutes, until they've all risen. Each should be about 1/2 inch high when they are ready to bake.

As they are rising for the final time, preheat oven to 375 degrees. Bake each sheet pan for 12-15 minutes until the sandwich thins are lightly browned and baked through. Allow them to cool completely, then slice each in half. They will keep in an airtight container at room temperature for up to one week, or up to one month if frozen.