December 25, 2016 - 8:36am
I have made some diastatic malt from spelt berries
They sprouted very quickly and were ready in 3 days. Dried them in the oven on 40-45C until they appeared done. Still had a slightly damp feel after grinding but aired it out and now fully dry. Looks and smells good.
However I am concerned about mould. What if I have misjudged any part of the process? Will it be poisonous? Been reading up on mouldy grain and have convinced myself it might not be worth the risk. One or two shoots (out of about 180g of berries) had a very slight green hue about them but I picked them out. They always smelled fine and looked good but what if I missed one or two?
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with all the germ in it so it will spoil quickly. Keep it in the freezer!
Can't wait to use it. Got a Levain going. Nice to add another step to my bread making. I'll keep it in the freezer. Went overboard and have a lot to use up.
.6th of 1 percent to add to home milled high extraction flour, whole grains don't need it and most store bough flour already has malt added to it. So freezing it is the only way to go. I use way more red malt.
Red rye malt, for Borodinsky bread, but picked up the wrong berries that had been placed on the wrong shelf. So spelt diastatic malt it is. That's only about a tsp per loaf. It's gonna take a while. I'll use it for white loaves or if if the wholegrain is under 20%.
did. You are like the 'essentials' person. Getting a handle on the ingredients and the process. Cool! Nice work.
hester
I think there's a bit of a mad scientist in me that enjoys all this. Trying out this malt with this recipe https://www.weekendbakery.com/posts/sourdough-pain-naturel/
Something very plain I think to really see how the malt performs.
Hope you're enjoying the holidays.
the starter, understanding. Nice work.
hester