— Elisavet Sotiriadou

Yes. Spelt I have, I have spelt in my fridge. I just turned around. I keep it in the fridge. Um, in fact, the people, this, the mill from the corn mill, the corn meal mill gave me some bolted spelt flour that I'm getting used. So I like, I like spelt flour very much. It bakes a little bit differently. It bakes a little bit differently, but it shouldn't be a problem at all. You wanna measure your flowers, you wanna read your recipes all the way through. You wanna do a mis on plus so that you don't get mixed up. I actually got caught this weekend when I was teaching this class doing a cake that I've made a number of times recently. I didn't read the recipe all the way through. We got to a certain point and I said, oh, the butter has to be melted and cooled. I don't normally use butter in my cakes, I use oil. So, you know, these are all things you wanna do.