A fine, flour-like texture ensures the malt powder incorporates evenly into recipes.
To grind:
Transfer thoroughly dried sprouts to a blender or food processor.
Blend or process in short pulses to a fine powder.
Store powder in an airtight container in the refrigerator or freezer.
And that's it - simple homemade malt powder ready for baking!
Tip: For bread recipes using yeast, use a diastatic malt powder to provide active enzymes. Up to 5% malt powder relative to the flour weight is sufficient.