Make your own diastatic malt

[ghostgirl]

I don't want to pay shipping this time around and the home-brew place
that carries malt powders can't tell me if the malt they carry is
diastatic or non-diastatic.

The health-food stores I've been to want to sell me malt syrup, which
I already have, but don't think it is the same as malt extract. [Is
it?]

I start searching the web for options . . .

And I find a thread on thefreshloaf.com about making it yourself.
Sprout some barley. dry it. Roast it. Grind it.
http://www.thefreshloaf.com/node/656...diastatic-malt

I've got a sprouter or two- and even have a fresh bag of naked
barley-- so I'm going to give it a try.

Here's a youtube video-
http://www.youtube.com/watch?v=HauYECAEQ8I

Maybe next week I'll have some malt powder.

Jim

[ricky414]

"Jim Elbrecht" wrote in message
news:[email protected]...
Here's another source for instructions:
http://artisanbreadbaking.com/flour/malts

Graham

[heart <3]

"graham" wrote:
-snip-

Thanks. I like their explanation of what it does better than what
I've run across. I especially appreciated this explanation;
"The best source I?ve found for Non-Diastatic Malt, the sugar malt
with the nice color, is the Eden Malt sold at Whole Foods Stores in
the US . . "

So now I know I have non-diastatic malt.

Jim

[Marcus L]

On Jan 30, 9:27?am, Jim Elbrecht wrote:

Too bad you don't live close. I have a jar which's gonna last me for
years. I theeeenk I bought it from King Arthur's site. I guess I
need to find more uses for it.

[kenneth j]

On Sun, 30 Jan 2011 09:27:05 -0500, Jim Elbrecht wrote:


Then what - milkshakes?

-sw

[shoty1054]

On Sun, 30 Jan 2011 08:47:13 -0800 (PST), Kalmia
wrote:


Keep it zip-locked in the freezer. You'll have a life-time supply,
unless you make bagels a lot.

Boron

[The Funny Gay Guy]

On Jan 30, 11:53?am, Boron Elgar wrote:




Agh - it's been in a glass jar on a dark, high and dry shelf for
about a year. Not good?

[Jellybean Chic]

On Sun, 30 Jan 2011 11:50:03 -0800 (PST), Kalmia
wrote:


It isn't the sort of thing that can really go bad and hurt you, but I
tend to put all rarely used cooking ingredients into the freezer.
That's just me.

There is, I suppose, an outside chance that it could go odd a bit.
Taste it. Can't hurt. If it tastes ok, you should be fine. It doesn't
matter if you do not know what the ideal taste should be, as long as
it doesn't taste off.

[Angry Larry]

On Sun, 30 Jan 2011 09:27:05 -0500, Jim Elbrecht
wrote:


Malt syrup is made by removing most of the water in the process.
Powdered malt extract is the malt syrup with virtually *all* the water
removed.

If memory serves, back in my beermaking days the canned malt extract I
bought said "non-diastatic". Now I know what it means. :-)

Agreed, I just checked eBay and there's a company selling a pound of
diastatic malt powder for under $2. Shipping is $12+. :-(
--
Best -- Terry

[redloudy]

On Sun, 30 Jan 2011 10:47:18 -0600, Sqwertz
wrote:


First up is that ancient recipe for Boston Brown Bread- one with the
malt & one without to see I notice. Then it is play time.

Jim