Experience working with people on improving their health by changing their food has shown that most people respond much better to sprouted grains.  I teach people to sprout nuts, seeds and grains before using them and specialize in making Sprouted Spelt Bread that uses yeast. 

 Many people are also sensitive to commercial yeast and need to avoid yeast based products all together.

 I am starting a new "experiment", if you will, to see if making the sprouted bread with a sourdough starter will work better for people than the standard sprouted bread.

 I have a spelt/rye starter brewing made with Rejuvelac from the spelt grain.  This morning I made sourdough spelt pancakes and muffins.  Today I am working on building enough starter to make the sprouted spelt bread.  Both were delicious!

I notice that the spelt base is much more liquid than the rye.  The rye I used was a sprouted rye flour, the spelt was just a whole grain spelt.

 I would love to hear from others who have tried sprouted sourdough bread.

You can get my sprouted spelt bread recipe on my website, at this link http://recipes.wellnessworkshopcoolsprings.com/sproutedgrains.html