Hi, Laurie! Yes, if you don't have access to a mill commercial spelt flour and cracked spelt would work equally well. The flavor will be different (it's hard to compare to fresh milled flour) but still incredible nonetheless. I would also recommend you reduce the hydration of this recipe by 5%, I've noticed fresh spelt is generally able to take on much more water and it can be notoriously "sticky" if over hydrated -- be conservative with the water the first attempt and see how it performs. Hope that helps and happy baking!

• Reply