Sprouted Ancient Grain sourdough

Sprouted grain spelt flour, about 3.5 cups

A teaspoon of REALLY good kosher salt mixed into your flour in a large glass bowl.

Add 1cp sprouted grain spelt flour starter (I started mine with pineapple juice about six years ago but it has only been maintained with sprouted spelt flour and water)

Plus approximately 2cps of water. I add the first cup and a half and start stirring to see if I'll need more. You want the dough to be firm but wet enough to leave a thin layer of dough on your hands as you knead it together.

Cover your dough between stretch and folds. I do about five stretch and folds every 20 minutes for the first couple hours. Then cover securely and refrigerate overnight

Remove from the fridge the next day and knead in just a bit of flour. Place your dough into your bread pan and allow it to rise in a warm place, covered, for about two hours.

Place your bread pan in the oven and set your oven to 425. When your oven has heated up to your baking temperature time your bread at 35minutes. Remove and cool on a rack.