Laura, unfortunately, there's no easy way to print the instructions; though if I were you, I'd cut and paste the copy into a Word doc, and just print that. I'd say you're in for somewhat of a challenge, using spelt; its protein is very mellow, and with the addition of the lactic and acetic acids produced by sourdough, I fear you're going to have issues with the bread rising. Plus, without using commercial yeast, you're going to have to let it rest a good, long time; and the longer it rests, the more acid, the more compromised the gluten... Anyway, not much you can do other than give it a try and see what happens, then try to make small changes along the way. One thing I can advise; don't refrigerate the dough, as this tends to create more acetic acid than lactic, and as I understand it acetic acid is stronger and more injurious to gluten. Good luck - PJH

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