First try: flat.
Second try: flat.
Third time: short.
Recipe from the Fiddlehead Cookbook from Juneau. I have been substituting spelt flour for wheat and have been told that the spelt gluten fibers are shorter. That is a possible explanation, but I have also discovered that because this dough is so wet it spreads on the cookie sheet. I've switched to a loaf pan, but the dough will only rise a couple of inches before the top dries out, even if it is covered in a damp cloth. The sourdough itself is delicious, but the bread is still dense. Any ideas? I would like to keep it wheat-free.
