Hi Leigh, check out our Ancient Grains Baking Guide, which includes some helpful information on baking with spelt flour, along with many other ancient grains. Cutting back a little on the hydration may be helpful, but you might also want ot consider adding a smaller portion of spelt (say 100g), since this type of flour isn't going to contribute as much dough strength as whole wheat flour or bread flour. Keep in mind also that whole grains (including whole spelt) ferment faster than white flour and also tend to promote more sour flavor in sourdough breads, so if your mission is to reduce the sourness in this bread recipe, adding a lot of whole grains will be working against you. I think you're right that the high percentage of starter in the Naturally Leavened Sourdough Bread recipe means fermentation progresses very quickly and this tends to result in less time for flavor development, while the long, slow ferment that characterizes this recipe tends to promote more sourness. Keeping the dough temperature on the cool side (70-72°F) for the overnight ferment may help limit sourness, as will using all bread flour. For more about how to adjust the flavor of your sourdough bread, be sure to check out our 3-part blog series on this subject. 

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