30% Whole Spelt Sourdough
I recently bought a 25 lb bag of whole spelt berries, and just milled the first of it. For this bread, I used 30% whole spelt, the remainder being Wheat Montana all-purpose. The hydration is somewhere between 75 and 80%. I had to leave the house during the initial rise / folds, so I ended up letting it go for longer than usual before putting it in the fridge to retard overnight. This made the bread slightly more sour than my usual loaves, but it is still quite pleasant.
I find that the spelt is very mild tasting, and it was difficult to even detect that the bread was 30% whole grain! I'm thinking of upping it to 50% whole spelt for the next loaf, or maybe 40% whole spelt, 10% whole rye, or something like that.
And a pic with the crumb: