| CATEGORY |
CUISINE |
TAG |
YIELD |
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Info/tips |
8 |
Servings |
INGREDIENTS
INSTRUCTIONS
I read an interesting thing in a natural foods cookbook the other day. They
said to make your own malt by sprouting wheat berries, drying them in an
oven, and then running them through a blender until they turn to powder.
Supposedly the stuff keeps forever and you can use it a spoonful at at time
in bread recipes.
Posted on GEnie by S.BISHOP4 [Steve], Jan 20, 1993 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005
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