Day 1 & 2 -
In a plastic bowl (with lid), combine 50g wholemeal spelt flour and 100g water and mix well.
Cover with the lid and keep at a warm temperature - mid 20s (°C) if possible - for 2 days.
Day 3 -
Add 50g wholemeal spelt flour and 50g water to the mixture, mix well, cover with the lid and keep at the same warm temperature.
Day 4 -
Add 50g wholemeal spelt flour and 50g water to the mixture, combine well, cover with the lid and keep at the same warm temperature.
You will hopefully have a lively spelt sourdough culture going by day 3, but I'd recommend to complete the four-day-course.
Your spelt sourdough starter is then ready to work with.
Once it's ready, you can start using it for baking. Here is a recipe to get you started with. You'll be using 1 tablespoon of your starter for this recipe. The rest should be stored in the fridge until your next bake.