Blend the flours in a medium bowl with psyllium husk powder if using or add the whole psyllium husk to the water. Do not use both types of psyllium husk.
Into a medium bowl whisk the psyllium husk with the water, the starter and the honey. Leave this mixture to gel for 5-8 minutes.
Add the psyllium gel to theflours and mix the ingredients well.
Place the dough onto a well floured surface, knead it just enough to shape it for the banneton. Place the dough into the banneton, and then into a bag to prevent it drying out.
Let the dough rise for 1-3 hours, depending upon the temperature. It will soften on top when it has mostly proofed and it will increase in size.
Place the covered sourdough, still inside the banneton into the fridge for the night. The dough will still increase in size in the fridge, before it fully cools down. This is when the best flavour develops.
Remove the dough from the fridge and dust with flour and score before baking.
Bake in a covered Dutch Oven for 25 mins at 450 ℉ and then uncovered for 40 minutes at 400 ℉
Cool fully before cutting into the bread. . Keep it on the counter, covered for unto 3 days, before slicing and freezing.