I've been working on my Spelt Starter, it had got a bit flaccid and needed perking up. I mixed in some Rye starter to a 50 g portion and fed it up over a couple of days. It resumed its bubbling with the injection of new bacteria and was ready to make a test loaf before I used it commercially.
I also have a new recipe for Spelt bread, a variation on the no-knead method.
Basically, I mix the ingredients, stretch and fold three times at 30 minute intervals and then ignore it for 8-16 hours.
After that I just roughly shape it into a tin and leave for 90 minutes.
Then I bake with steam for around 50 minutes.
I think it's safe to say its ready to be unleashed.