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[Guest guest]

I thought I had the sourdough figured out. I made my own starter and

my loaves were wonderful - except that they were made of white flour.

Small detail, I thought, until I tried to switch. I'm using fresh

ground spelt and my loaves are awful! They're like bricks. Is this

normal? Are any of you making tall loaves without white flour? I

must say, mine looks very much like the picture in nt - flat. Are my

kids destined to eat rectangular, fall apart, sandwiches from now on?

And the bagels - yuck!! Help, I feel like we have nothing to eat

anymore.

Sad and hungry in Iowa,

C.