The quality of spelt baked goods can be improved by using different precursors. Especially when processing spelt flours low in enzyme activity or coarse milled spelt products, precursors should be processed in the form of sponges, boiled grain, hot soaked grain or soaked grain in order to obtain aromatic baked goods with a moist crumb. The production and processing of soaked grain, hot soaked grain and boiled grain is described in detail in the chapter „Dough technology“. The chapter „Wheat sponges and wheat sourdoughs“ deals with sponges in detail.