Having been sent a fiberflour starter by a friend in the post ( dehydrated to a stiff paste) I started my sourdough journey which is still a work in progress, this is my first loaf, which according to my other half is pretty damn good! After rehydrating and feeding for 4 days, I got the consistency I was looking for UFFF is thirsty so for every 50g of UF I was finding I needed to add 80 g of water. the day before I baked I added 10g of spelt flour, 40g UFFF, 80g water and I got a definite doubling of volume, when left at room temp Later on in the day I made the sourdough dough which was 120g starter 10g vital wheat gluten half a tsp sugar 10g spelt flour half a tsp salt 205g UFFF 140g water kneaded with stand mixer for 10 minutes shaped and placed in greasproof lined le creuset pot and covered with plastic. It sat out on the counter from 10.30 pm til I baked it at 7.30 am next day, 35 minutes at 180C fan with lid on and 25 mins with lid off tested internal temp and it was 96C so guessed it was done. Nice mildly sour taste and reasonable crumb texture I am going to experiment with a fridge prove next.