Converting starter to spelt
I’m about a week into the process of converting a batch of my sourdough starter from store bought bread flour to spelt. I could swear that I can already tell a difference in the smell. It’s still a good smell, just different from my regular starter. I suppose the difference to be caused by the different yeast and bacteria on the surface of the spelt berries (I grind my own) incorporating into the culture. I am anxious to see if it develops a noticeably different flavor.
Any comments would be welcome.