My sourdough starter in France

I brought a small amount of my sourdough starter to France with me for my mum and myself to make bread with. I fed it today with organic spelt flour and it bubbled up nicely as can be seen on the left of the photo. This afternoon we bought some T80 flour in the local organic supermarket; T80 is the equivalent of a white/wholemeal bread flour.. I think so anyway after researching online; I'm not completely sure but I'm keeping my fingers crossed that it's similar to a strong white bread flour in the UK. The French numbering system for flour seems a tad complicated to me: flour ranges in grades between T45 and T150 with T150 being wholemeal and T45 the most white refined soft pastry flour.
Anyway I've made a loaf of bread with T80 and sourdough starter this evening so I'll have to wait til the morning to see how well it rises and bakes.