I would like to attempt to make my own non-diastatic malt powder. I've seen several recipes online for making diastatic, but nothing about making non-diastatic.
So, I'm wondering: if I sprout the barley, dry it in the oven, mill/grind it---would I then roast the powder?
Or would it make more sense to roast the barley sprouts whole, in place of the drying step?
Welcome bayleafbaker
I just happened to have read a post by 'dabrownman' earlier today that addressed that very issue.
http://weightloss-slim.fit/node/27954/making-red-rye-malt%3C/a%3E%3C/p%3E%3Cp%3EHe's doing rye not barley, but it's probably all pretty similar in process.
Hope this helps.
dobie
Ah, yes. Thank you!
Your welcome bayleafbaker
Keep an eye on dabrownman. There's a lot of good stuff therein.
dobie