We are having a lot of trouble with our spelt bagels. We are a small baking company that uses ONLY spelt flour in our conventional products. We have all our other cakes, cookies, and scone recipes down but for some reason our bagels are going flat on us. (We are not baking bread as of yet but hope to in the future). Our bagel baker did some reasearch which indicates it could be from too much water or too much flour. How am I supposed to know which?