On Sun, 11 Sep 2016 16:36:33 -0500, "cshenk" > wrote:

> BTW, loving the Spelt Spelt flour, not that you helped me understand
> it. I may not be using it like you do, but it's exceptional in a
> souther Buttermilk bread.

I watched Martha bakes today and she says it gives a fine crumb. Now
I'm wondering how it would substitute for White Lily, which isn't a
brand I can find on store shelves here and I'm certainly not going to
order it over the internet.

--
I love cooking with wine.
Sometimes I even put it in the food.