So I've finally bought my coffee/spice grinder and hopefully I'll have some Red Rye Spelt Malt done soon.
I was hoping to make some red rye malt however when I picked up the rye berries the best before date wasn't too long away. So after rumaging at the back of the shelf I found a better date giving me more time to use them. Got home only to find I've picked up spelt berries instead. Spelt Malt it shall be.
Now I understand that diastatic is sprouted berries, dried and ground. This helps enzyme activity in the dough and is only used in small quantities. Larger quantities are counterproductive.
Non diastatic malt is the same however they are heat treated when dried and are non enzymatic. This is done for flavour (or in the case of red rye, colouring) only.
I have come across packages of flour from sprouted berries. And I've also seen malted flour. Same thing?
I'm assuming bread made from flour where it's all come from sprouted berries then it's non diastatic. And if the flour has malt in it, it's only in small quantities and will be diastatic.
The spelt malt I shall be doing will be diastatic.