I got fabulous results with this recipe a few days ago, using 100g starter, 750g bread flour, 200g whole wheat and 50g rye. The bulk fermentation almost tripled overnight at roughly 67-68 degrees F.
So I mixed a batch last night using 140g starter because that's what I had left after feeding, and because I used 250g whole spelt in place of the whole wheat and rye above, conjecturing that the whole spelt might benefit from extra leaven. It's been sitting for 24 hrs now (overnight at 65, today at 72F) and has not risen at all. It has roughly the same hydration as the last batch, perhaps a bit more water proportionally given extra starter. Is there some way I can save this dough, maybe use some instant yeast to get it to rise before it's a lost cause? I have not baked with spelt before, let alone whole spelt...

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