malt powder or sprouted flour
In the mood for tinkering, I made some diastatic (I think) malt powder from wheat berries just to see if the process is as simple as everyone says it is (it is). But as I was grinding it the question arose – did I make malt powder or sprouted wheat flour? It's probably a silly question but it's driving me nuts.
Looking at how-to’s for both it seems like they are essentially the same thing. Is it only malt powder if you use barley or rye? I haven’t had a chance to bake with it yet, but once I do it would be handy to know what to call it.
Oh, and the “diastatic (I think)” is because I don’t know exactly how hot my dehydrator gets. The bottom tray seemed pretty hot. Maybe it’s semi-diastatic. Should be fun to experiment with either way!