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@dancing james
And wow. Flavour is so much more complex than similar loaves using normal whole meal spelt.
There is a greater sweetness, but also a more marked sourdough flavour as the bacteria have been working on a flour with much higher nutritional value. This is also accompanied by almost floral perfumed notes which I am guessing would usually have evaporated away in flour that is weeks or months old.
Reading around on using freshly ground flour it appears some (rye and wheat) are likely to absorb much more water though spelt absorbs less. Proving times are likely to reduce because the flour is more nutritious. Rise is likely to reduce as the protein develops with time after milling. So basically I have opened up a load more variables and unpredictable factors.
However wheat berries last years - as opposed to 6 months for wholemeal flours so I can invest in large sacks of grains.