First of all, thanks a million to everyone here for all the ideas and experience I've gained from you.
Now to my question: Several folks I bake for are allergic to wheat but can tolerate spelt (and LOVE it). They're asking me to develop a spelt bagel, so I'm trying Peter Reinhart's WW bagel formula with 100% spelt. I've read that some of you here have tried it, and have gotten particular help from helend's posts, but does anyone have experiential advice to share? I'd like to develop this recipe to the point where I could sell these bagels.