"Dave Bell" > wrote in message
ea.net...
> On Tue, 6 Jul 2004, graham wrote:
>
> > You could try it, I suppose. However, I've never had much success with
> > spelt in other than a minor proportion of the total flour content. High
> > spelt content breads have, for me, always turned out cakey.
> > Repost on alt.bread.recipes where you might get more specialised
answers.
> > There are several experts there who might be able to help.
> > Graham
>
> Yhanks, I'll try that. And yes, that's pretty much what happens with my
> breads. Cakey, and dense at that. Is it the same sort of mechanism that
> causes cookies to collapse, too?
>
I don't know. On a.b.r. there are a couple of professional bakers who might
be able to answer this one.
Graham