Finally started making kefir from goats milk to make a sour dough starter. I'm intolerant to yeast, and wheat. Spelt flour I can tolerate.  I made the starter by feeding spelt flour and water daily to the kefir for a week.

Now I am at that stage of what blend would work best using spelt flour with other flours so that the loaf doesn't become too dense or dry. Any great flour ratio recipes you can recommend to save me from baking a flat rock bread?