Hi PJ, Thank you so much for all your research. I wish I'd read it before my own experimentation this weekend! I'm extremely new to sourdough bread making (I've been raising my own white starter for 3 weeks now and this is the first round of baking I've used it for) and thought I'd try out some different flours and ingredients. I made 8 loaves: 2 white with sunflower/pumpkin seeds, 2 white with fruit/nut, 2 whole wheat spelt flour, 2 whole wheat spelt with fruit/nut. Results: All white loaves had a good consistency to the dough, good rise (the seed loaf was slightly better than the fruit, but I'd also shaped them differently) and were light fluffy. The spelt, however, were not so great. The dough was stickier even though I used the same quantities as the white, and there was hardly any rise compared to the white. I had rested the dough for an hour before kneading and it was so wet I don't think it could cope with the extra water mentioned above. If you have any ideas that'd be great! Thanks!!

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