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://www.thefreshloaf.com/node/27954/making-red-rye-malt
He'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