Thanks, Barb. I did add a bit of yeast (and flour) to the literally liquid 'dough' and baked it in pans; it was very sour and dense, more like a sour rye.
I have two additional questions:

-What adjustments do I need to make when I use 300g whole spelt in this recipe? I had never used spelt before; I read somewhere that spelt does not like to absorb water, and neither does it like much agitation...any advice for how to modify, other than to cut back on the hydration?

-So far, I have found this recipe produces a distinctly more sour bread than the Naturally Leavened Sourdough that I had been making. Is this due to the longish room temperature fermentation? How would I make this bread milder?

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