In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the dough between fingers. Cover and let rest for one hour.
After one hour passes, perform three stretch and folds every 30 minutes or so.
After you've done three sets of stretch and folds, let the dough ferment at room temperature for as long as it needs to double in volume, about 2-4 hours. To expedite the process, stick the dough in the oven and turn the light on.
Turn the dough onto a lightly floured surface. Fold the corners as would an envelope, making sure they overlap. Bring the seams together and pinch together. Flip and let rest for 20 minutes.
After 20 minutes have passed, flip the dough again - it will now be smooth side down and seam side up. Bring the corners together, overlapping each other, and pinch. Transfer the dough, seam side up, into a proofing basket generously floured with rice flour.
Proof for 2-4 hours, depending on room temperature, until the dough has increased in volume by about 40%-50%.
Place in the dough in the fridge and refrigerate for 12-16 hours.
Preheat oven to 500F. Once the oven is preheated, turn the dough onto a piece of parchment paper and make a score using a bread lame or a serrated knife.
Load the bread in, with the parchment paper, drop the temperature to 485F and bake with steam for 25 minutes. Then bake for another 25-30 minutes without steam at 450F, keeping oven door cracked-open (using a wooden spatula).
Remove bread from the oven and let rest for one hour before slicing.