help on making diastatic malt

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werty on 8 Jul 2016 at 11:48

hi , im very newbie in baking

i try to make diastatic malt coz its not available where i live
i see many post and video , try 2 times with barley and wheat .. fail

soak for 12 hour .. closed gar or open to the air , dark or light ?
dump the water and then soak again immediately .. drain for 8 to 10 hour .. close the gar or open it ? 
when i done .. i remove the Sprouts and grain the barley or grain the sprouts .. when i search i see 3 different way to do it

 

sorry for my bad english

Dump the water.  (less soaking in temps above 23°C or 75°F)  Drain well,  Stay out of direct sunlight, preferably in a dark corner.  cover with cloth or netting.  No more soaking, rinse well several times a day to prevent moulding and to moisten seeds, drain well between rinses.  More in dry climates.  

Rootlets will first appear, they are not the sprout.  The sprout starts near the rootlet side of the seed and then starts to shoot toward the end of the seed.  When the sprout reaches the end of the seed time to stop rinsing and drying out the sprouted seeds.  Preferably in the shade.  No heat (for active malt) or direct sunlight (sprouts will turn green. )  Depending on the humidity, drying may take days.  

Mill carefully when dry and in small amounts to avoid over heating the malt.  The dried rootlets can be knocked off or ground with the sprouts.   I froze mine removing small amounts  to the refrigerator when needed.

Longer than that and they tend to drown for some reason  Once the sprout is as long as the seed, about 4 days,  you can then dehydrate the seed at 105 F if you have a dehydrator. Takes about 3.5 hours to get the seeds back to their original water content that way.

So how is the WFO coming along Mini?

helps too.  Grain without the outside hull covering.  WFO is still waiting for me to finish the pool.  Thanks for asking.  enjoying my lunch break with two pups, hubby and "net."