I just wanted to share a some helpful tips I've learned about using spelt flour. If you can keep these things in mind when baking with spelt, I believe you will have good results.
- Do not over knead or add too much flour
- Spelt dough is softer and stickier than wheat
- When converting wheat recipes to spelt, reduce the liquids by 10%
- Don't over rise. Do not allow to double as with wheat. Volume should only increase by 1 1/2 times.
- If you cut slashes in the dough, do it before it rises or you may deflate the dough.
A free PDF with helpful information on how to bake with spelt. It has conversion charts that can be helpful and save you some time. http://bake-with-spelt.com/
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