I incorporated 180g of my “ very” old blend of many different doughs. It has properties that make a remarkable bread and belies the current information available that it can’t be stored for weeks and weeks or that one adjusts the dough it’s added to in order to allow for the old dough. Formula:500g freshly milled whole Spelt ( Barton Springs Mill)250g freshly milled Stardust ( BSM)250g Arrowhead Bread Flour220g levain- made from 80g of freshly fed stored starter180g stored old dough ( added and then removed just before shaping of new loaves) dissolve in dough formula water with levain and salt660g H2O + approximately 150g extra due to home milled grains being thirsty20g Kosher salt dissolved as noted aboveMethod: Combine 600g water with all salt, levain and old dough. ( develops gluten) Add Bread Flour and do bowl folds adding extra water as needed til thoroughly mixed no dry flour. My iPhone no longer offers the editing choice that was offered in the photo library before posting a picture.