Hi - Spelt is an interesting whole wheat flour - a native of Italy, we like to think of it as having the same mellow character as its native country! While its protein is high, its gluten is very relaxed, compared to regular whole wheat flour. I'd suggest you try using less liquid; kneading it less (its gluten is more prone to damage from its bran); and managing your expectations. Spelt will never "act" like typical whole wheat flour. We find it's fine for pizza, bread sticks, focaccia, and other low-risers, but trying to make a tall loaf of bread with it – well as you saw, its mellow gluten simply can't support a big rise. Hope this helps - PJH

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