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Mar 30, 2012 02:39 PM

Diastatic malt in Edmonton?

Hunted high and low - can't seem to find it. Had to ship it in from King Arthur (ouch on the shipping and duties). Then I find something in Planet Organic labelled "Sprouted flour". That's basically what malt is right? Sprouted grain that is dried and powdered. Non-diastatic means the sprouted grain got roasted then ground into flour. The Roasting process denatures all the enzymes and turns it into a simple sweetener. Anyone try this Sprout Flour in their baking? does it work like diastatic malt?

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