That's a really interesting question, Jessica! We don't have any personal experience with a 100% whole spelt starter, but as a whole-grain flour, we'd treat it just like you would would whole wheat. Start with equal amounts flour and water by weight, and see how your starter does. If it seems like you need more or less water to get a pancake batter-like consistency, adjust your amounts accordingly. Good luck with your sourdough experiment! Kat@KAF

• Reply