I already sprout my own grains for sprouted grain bread where I sprout, dry and ground. I shall test adding some to my sourdough pretzels for this week's market. Thanks so much.
diastatic malts. First you sprout the grains for 4 -5 days until the main shoot (not the 3 rootlets) is as long as the seed. Then dry them in a dehydrator at 105 F. Then you grinds them to make white malt or you roast them to and then grind to make red malt,
Here is how I used to do it using my mini oven instead of the dehydrator and now i use a sprouter too.
....from some very experienced bakers who have:
Making your own diastatic malt
Hope it helps. And don't forget to let us know how it all goes.
I already sprout my own grains for sprouted grain bread where I sprout, dry and ground. I shall test adding some to my sourdough pretzels for this week's market. Thanks so much.
diastatic malts. First you sprout the grains for 4 -5 days until the main shoot (not the 3 rootlets) is as long as the seed. Then dry them in a dehydrator at 105 F. Then you grinds them to make white malt or you roast them to and then grind to make red malt,
Here is how I used to do it using my mini oven instead of the dehydrator and now i use a sprouter too.
Making Red Rye Malt
I will work on it this weekend for some pretzels I am making.