White/Spelt Sourdough Crumb

This is the crumb for the multi-grain sourdough I experimented with recently over three days. The dough was primarily unbleached white and spelt with a touch of whole wheat.  The levain was left for 18 hours, due to cold temperatures, and the dough was refrigerated for almost 36 hours and then set out at room temperature overnight in a banneton.  I will continue to tinker....