Bread-Bakers v099.n036.6

Okay, I am winging this from memory, so don't get mad at me if I'm wrong,
but I recall this discussion from a previous (looooong time ago) posting to
one of these bread lists.

First, you need to sprout wheat seeds.  Yes, buy food grade wheat berries
and sprout them.  I will not bore you with the details of sprouting.  I am
sure you can get that information somewhere on the net or elsewhere.

After you have a bunch of sprouts, I assume still white, not getting green,
you spread them out somewhere to dry them thoroughly.  I guess you can do
this in a low oven.  After they are thoroughly dry, pulverize them in a
blender or food processor or mortar and pestle or whatever. 
Viola!  Diastatic Malt Powder.

I will post this to both of the bread lists, and I'm sure the original
poster can come up with some better directions.

I hope that is some help.

Also, (whisper):  you don't really need it!  I use it, but if I am out, I
get perfectly good bread anyway.  You might try malt syrup as a substitute.

Where do you live, anyway?  :)

Bake anyway!

Ruth


G Denyer wrote:
> 
> Hi, Would you believe I called 14 health food stores this morning.
> then looked at my mail, went to the King Arthurs Flour address that you
> so kindly enclosed, merrily filling it all in, get to the bottom, U S
> only. So that shoots that out of the window. any other ideas. Thanks
> Glory.
> 
> Paul and Ruth Provance wrote:
> >
> > I buy diastatic malt powder from King Arthur Flour through their Catalog
> > for Bakers.  See http://www.kingarthurflour.com
> >
> > Ruth