Three Tips You Must Know When Baking With Spelt

1. Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.

**Be sure you make note of what you do so you can repeat your successes**

2. Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal.

3. Mix the flour/liquid enough to get the dough to become homogenous (smooth). Once mixed, you can treat the dough as though it were made with regular wheat.

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