Homemade Non-Diastatic Malt Powder?
I would like to attempt to make my own non-diastatic malt powder. I’ve seen several recipes online for making diastatic, but nothing about making non-diastatic.
So, I’m wondering: if I sprout the barley, dry it in the oven, mill/grind it—would I then roast the powder?
Or would it make more sense to roast the barley sprouts whole, in place of the drying step?