* 300g Spelt Flour
* 300ml spring water or mineral water
* 450g strong white bread flour
* A further 450ml water

===Method===
* Mix 50g Spelt Flour and 50ml of bottled water in a Kilner jar or Lock&Lock jug which has a capacity of at least 2 Litres.
* Cover, and leave overnight at room temperature.
* 24 hours later add, mix in a further 50g Spelt Flour and 50ml water.
* Continue to add the same amount of Flour and water until a total six batches have been mixed in every 24 hours.
* It is best to use the Starter straight away, but it can be stored in the Fridge indefinitely, in which case it will need to be refreshed before use.
* 24-36 hours before you want to make the bread, pour the starter into a bowl and mix in 225g of the strong white flour and 225ml of the water.
* Cover tightly with cling-film and allow to stand at room temperature overnight.
* Add the remaining flour and water, mix well, and allow to stand for a further 5-6 hours, by which time it should be light and bubbly.
* The Starter Dough is now ready for use according to your Sourdough bread recipe.

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