Homemade Diastatic Malt Powder

Wash your hands and clean the jar, tray, and utensils thoroughly.

Pick through the barley and discard damaged kernels.

Cover the barley with plenty of potable water and soak for 8 hours, then drain well.

Transfer it to a clean sprouting jar or colander, cover loosely, and keep at room temperature out of direct sunlight.

Rinse and drain thoroughly every 8–12 hours for about 40 hours, until most kernels show a small white sprout about as long as the kernel.

Check it regularly; discard the batch if you see mold or notice a sour or unpleasant smell.

Spread the sprouted barley in a thin layer on dehydrator trays.

Dry at 40–45°C (104–113°F) until completely brittle, usually about 24 hours; avoid higher temperatures to help preserve the malt's enzymes.

Rub off and discard the dry rootlets if desired.

Grind the kernels to a fine powder, then sift and regrind any coarse pieces.

Store airtight in the refrigerator or freezer.

Home batches can vary in enzyme activity.

Sprouting does not make barley free of harmful microbes, so use the powder only in food that will be thoroughly cooked.