I used 65% of spelt flour in this recipe and 58.3% of liquid. The dough is more extensible, sticky and soft too if compared to bread flour. As you can see from the below method, I reduced the kneading time to 10 minutes instead of the usual 12-15 minutes that I usually knead my bread. This is because spelt has a more delicate gluten structure that may be easily damaged if over kneaded. This Spelt Soft Sourdough Bread is very soft, moist and stays fresh longer. However, it is a little crumbly if compared with the bread made from bread flour.