Mutant sprouted spelt loaf

I saw some "Rude Health" branded sprouted spelt at my local awesome supermarket (Foodland) and just tried it. The "rise" (explosion?) was massive (and kinda funny looking), probably the best rise I've ever had since I started sourdough baking 6 months or so ago.

Here's the recipe: http://rudehealth.com/recipe/how-to-make-sprouted-spelt-sourdough/

I used half the amount of starter because... I just didn't seem to have enough at the time, and I'd also heard it could over ferment really quickly if you didn't watch it, so felt pretty safe doing that.

For the wholemeal spelt I used some freshly milled Four Leaf spelt. Maybe the combo of sprouted flour + freshly milled caused the explosion??

I felt like otherwise it was a pretty normal loaf, and I've never seen these kind of huge 'bubbles' in other loaves before. Maybe I'll try a deeper cut next time or several cuts to try and let it rise more?

Tasted quite good, really soft crumb and thin crust. I guess when there's only a small fraction of the sprouted flour in there, plus honey etc, its hard to tell a huge difference, but I could certainly taste something a little different to usual. I don't think I've got a super advanced 'palate' or anything.

I'm a big fan anyway, will definitely do more of these, maybe upping the % of sprouted each time to see what happens.

Cheers,
Jay