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Home Cooking 5

Wheat Malting Questuions

DockPotato | Mar 10, 201502:05 PM

I'm attempting to malt wheat to make diastatic malt powder for baking purposes. I started with about 2 cups of Canadian Hard Red Winter Wheat from my local Bulk Barn outlet (wheat berries).

I soaked them overnight, rinsed them the next morning, and soaked again till nighttime when I drained and placed the grains on paper towels on a baking tray. The lot went into a large plastic bag and was stowed in my oven with towels draped over the handle to exclude light.

Next morning and again that night I lightly misted the batch with water, each time returning the pan to the darkened oven.

The morning after the last misting, today, I found the grains truly shot - the root tendrils are now mostly twice the length of the grains. There is no sign of a plant emerging yet.

(1) I'm thinking that the sprouting got away from me a bit. Am I right?

My instructions say to set the batch on paper towels to dry and then to let dry on the bare baking sheet for a day. I dried the grain on the towels and put them in my beer fridge spread out on a larger baking sheet. My thinking is that the cold will slow the actual plant development, which if left on its own would adversely affect the product if left to dry at a warmer temperature.

(2) Am I proceeding properly here?

Tomorrow I will place the baking sheet in the oven and dry the grains at no more than 130°F. I learn that rubbing the kernels will loosen and detach the roots. I'm already seeing that in stirring the grains as they dry.

(3) I expect there will be a very small amount, but is there any nutritional value and/or culinary use for the root matter?

(4) How do I store the powder long-term?

(5) Any tips or hints?

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