The flour is slow to absorb water so expect the dough to be sticky, but do not add extra flour. It worked! Because spelt and Kamut have weaker gluten structures, be gentle with your dough. Later, when test-baking our Old & Ancient flour–a blend of spelt and Kamut, we aimed for a 100% whole grain, low gluten bread. The same recipe works nicely with High Wide & Wheatsome Flour for a full-flavored, grain-sweet sourdough. “Overnight Country Wheatsome” Final Dough: 604 g Big Sky Rye Flour (or Bucking the Sun Pizza Flour, without caraway seeds).In time, our levain became 2/3 Big Sky Rye Flour and 1/3 white flour with happy results. We have found that a drier–less soupy–starter to be complimentary to the flavor of whole grains. Our original sourdough starter (levain) was maintained with approximately 1/3 Big Sky Rye Flour and 2/3 unbleached white flour. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. “Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends.
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