Prepare sourdough starter the night before for cooking the next day in accordance with notes above.
Add warm water, honey, salt, and yeast to the sourdough starter.
Beat until smooth.
Add gluten and flour ½ cup at a time until no longer sticky. The exact amount you need is highly dependent on your flour, the humidity, and other factors. Generally 2-3 cups total is right. I recommend 1 cup whole wheat and the rest bread flour.
Knead dough for 2-3 minutes.
Place dough back in the bowl. Allow to rise for 1-2 hours or until doubled in size.
Punch down the dough and allow to rise for an additional 30 minutes to one hour.
Shape the dough into a log and place in a bread pan lined with parchemnt paper. Flour and score the top of the loaf.
Preheat oven to 400°. Allow the loaf to rise another until it looks like a proper loaf extending past the loaf pan.
Bake for 35-40 minutes or until the bread sounds hollow when thumped.