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Using malted grains

I stopped in at a brewing supply shop yesterday and picked up a pound of malted rye and a pound of malted wheat. These are fully diastatic malts. They can be roasted or toasted to convert them to non diastatic malts, prior to use in breads. That is most likely what I will do with them, since the flours I buy tend to be malted already and I don't care to have runaway starch
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