I made a spelt loaf from 100% spelt including the starter. I built the starter from an existing rye starter with an initial 4 g subsequently building to 100% hydration 100% spelt starter. I then used 5g of that to build to the 165 g required for the formula. I used the suggested formula that dragon posted in the thread "Spelt Starter" in October 2015.
I had a bit of levain left from my experiment with a Forkish loaf and I hate to throw it away. I kept it on the counter feeding it a bit each day until Thursday when I said "that's it". I followed gsnyde's San Francisco country loaf (found at this link http://www.thefreshloaf.com/node/25402/sf-country-sourdough-%E2%80%93-my-best-ever%E2%80%A6not-sure-why), adjusting the formula to accommodate my 143 g of levain because you can't throw it out darn it. Anyway
Happy New Year All!
For Christmas I received a copy of Forkish's "Flour Water Salt Yeast". This weekend I baked a loaf of the Field Grain #2. I followed formula and timings pretty much right on. I haven't cut the loaf yet so no crumb shot. However despite being a fairly high hydration loaf, it was not too bad to work with. I am very satisfied with the baked product.
This weekend I baked Jeffrey Hamelman's Five Grain Sourdough with Rye Sourdough. I followed the instruction carefully. It is a very slack dough but handles very nicely. It has a very pleasing taste, but not as pronounced as I would have liked. Next time I make it I will investigate how to make the starter more tangy.
Here is the crumb shot from the Hamelman Five Grain Sourdough with Rye Sourdough.