Dick,

Eh. I'm sure it wouldn't make that big of a difference, so long as you
adjust for the feel of the dough. Mine was a bit tacky, but not sticky at
all. If I had a scale like yours, I'd try this:

Day 1, 9:30pm 16.75 ounces Water + 4.25 ounces starter + 8.25 ounces coarse
whole wheat, ferment at 69F.

Day 2, 7:30am add 2.25 ounces coarse rye, 9 ounces KA AP flour, 6 ounces
wholespelt flour, 1 tbs + 1/4 tsp salt.

Knead fully, then refrigerate 24 hours. Then, form boule, ferment at 69F for
5 hours.

Slash, then bake at 490F for 35 minutes, the first 15 minutes with steam...

And like I said in my write-up, though I used steam and a stone, I'm sure a
cold start on a baking sheet would produce fine bread. Spelt flour is
expensive stuff, though. I enjoy making bread with it, so I swallow my shock
every time I buy a bag of spelt berries, but if you go out looking for whole
spelt flour, expect a hefty price tag.

--
Jeff

Dick wrote:

That looks really good, Jeff. But I guess it would be folly to try it with
my scale which weighs to a precision of only 1/4 ounce.