I hear you on too much starter. Maybe I was totally wrong about the protease, and adding more starter made it worse.

I couldn't seem to work this dough. I mean, I did, but it didn't improve. I did slap-and-folds and it just wanted to tear. So I let it rest and did it again. Quite a few times and it never really got close to passing a window pane test. Maybe it's because home-ground flour isn't fine enough. Maybe spelt gluten isn't strong enough. I dunno.

This is all so easy with bread flour.