Q: I'm getting frustrated working with spelt flour recipes. I've had success in the past, but the planets and moons must have been aligned. When I mix dough for bread or pizza crust using 100% spelt, it is always so sticky and becomes a messy process. Any tips?
Sent by Shane
Editor: Adding a little all-purpose flour to the mix would help make it easier to work with. Soaking the spelt flour overnight:
Readers, what are your suggestions for working with spelt flour?
(Image: Emma Christensen)