Can hulled barley be sprouted, or does it have to have the hull intact? I tried to sprout some hulled barley last year and was unsuccessful. I want to try this again because I would like to make some diastatic malt. Can anybody give me some pointers? I followed instructions that I found on TFL and as far as I know I did everything right.
before I go to the expense .. tell me, please, just exactly what is the purpose of diastatic barley malt ? and is powder or syrup preferred ?
Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:
http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
--Pamela
Does anyone know if there is a conversion/recipe to replace or make barley syrup from malt powder? If I've understood what I've read elsewhere, then theoretically malt powder was at one point a syrup, so it should just be a matter of reversing the process. I've done searches here and the rest of the net, but haven't found anything that might suggest how to convert from powder to syrup. I know that you can just buy the syrup, but I thought that it might be nice to be able to convert the powder in a pinch.
From your experience .... diastatic barley malt contributes to a nice gold-brown crust, but does it also cause the crust to be (rather) chewy ?
