malted barely flour

Submitted by cmckinley on November 3, 2009 - 11:48am

I cannot find malted barely flour anywhere! I have seen it in grain form, I guess I could just mill it? Anyways I am in Seattle if anybody knows where to get some already milled let me know!

Submitted by Nickisafoodie on November 3, 2009 - 1:53pm.

malted barley

I found it easier to make my own - but use wheat instead as finding malted or worse, finding barley that can sprout without having a hull is virtually impossible.

I sprout it in the oven with the lamp on (78 degrees, perfect temp) for 2-3 days until the sprout is the length of the original berry, then dry out using by pointing a heat lamp at the tray for a day or two. When dry, I grind in my whisper mill, which is what I use to mill my flour. The result is a fine powder that is sweet and can be substituted for malted barley. cheaper and easier if you can do the grinding. I add 1 tsp per loaf, and a touch of honey, works out well...

Submitted by JoeVa on November 3, 2009 - 11:10pm.

What process do you use for

What process do you use for sprouting? Do you use cotton or a glass jar?

Giovanni

Submitted by osx-addict on November 4, 2009 - 11:52pm.

Not sure if you've got any

Not sure if you've got any King Aurthur Flour in your area or not but they claim that all of their flour has malted barley as an additive -- found a comment from them claiming that on Google..

Submitted by Farmer Brown on November 5, 2009 - 8:12am.