date:Jul 28, 2015
ugh its functionality, flavor and appearance.
Malting is a three-step process that develops or produces natural enzymes inside the kernel using only two ingredientsraw cereal grain (usually barley) and water. The process begins when the grain is soaked in water for two days until sufficient moisture is absorbed and the grain begins to sprout.
Next germination continues for four days during which enzymes continue to be developed and produced. Gentle kiln-drying then stops germination and preser