Pat

April 9, 2010 at 10:52am

The comments are making me wish I could go home and get started on these buns. I need to use spelt flour and am just wondering if any other ingredients should be changed to accommodate this difference. If it is whole spelt you'll need to watch the liquid as whole grains absorb more. Actually, it never hurts to watch the dough consistency and adjust as necessary. Molly @ KAF
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