Sprouted flour vs malt
Hi DAB, I sprouted wheat grains to the chit stage with the shoot just beginning to emerge. I don't have a dehydrator so I dried the grains on the "proof" function in my oven over 8 hours with occasional bursts of extra heat. The temperature was generally at or under 120F. I'm concerned that the flour might have a lot of diastatic enzyme activity which would severely limit the amount I could use in baking. Does the drying temperature of chitted grains have to go higher to limit this? Thank you for your primer on sprouting.