Spelt flour may not have the same strength in baking that wheat does but you are perfectly free to experiment and use the same method, possibly modifying the mix times. Things slump sideways when the dough is too slack, or when the dough isn't shaped tightly enough. Slack dough may have too much moisture in it. We have some videos on our site that show how to tightly shape dough- give them a view. A third option would be to use a pan or mold to hold them, like our hamburger pan. Happy baking! Laurie

• Reply