Sprout about one cup of wheat berries. As soon as the sprout is the length of the grain, spread on cookie sheet and dry in the sun or in a very low oven. (Maximum heat 150 degrees). When it is completely dry (most of the short sprout will have almost disappeared) grind the sprouts into a fine meal in a blender. Should you be fortunate enough to own a flour mill, then use it to grind your sprouted berries. The product will smell just like malt. Sprouting changes the starcho product will smell just like malt. Sprouting changes the starcho into sugar. Yeasts feed on sugars and produce alcohol and carbon-dioxide, this gas causes the dough to rise.

YOUR STARTER AND MALT ARE NOW READY AND SO LETS BAKE DELICIOUS BREAD.

YOGURT SOURDOUGH BREAD WITH WHEAT MALT:

Combine and scald: 1/3 c. honey 3 tbsp. oil or butter 2 tsp. salt

Add:

Cool to warm. Test on wrist. Combine: 1 tsp. wheat malt 1 tbsp. yeast or 1 compressed cake

Add:

Soften yeast mixture to warm milk mixture. Combine: 3 c. white unbleached flour 1/2 c. wheat germ (raw if possible)

YOGURT SOURDOUGH BREAD WITHOUT YEAST:

Combine and scald: 1/3 c. honey 3 tbsp. oil or butter 2 tsp. salt

Add:

Cool to warm. TEST ON WRIST. Add: 1 c. yogurt sourdough to warm milk mixture

Combine: 3 c. white unbleached flour 1/4 c. wheat germ