I would like to thank MARC from Portland (MWR12345) for his answer to my
question about diastatic malt. I had trouble finding wheat berries so I
finally just bought some diastatic malt from King Arthur. I started a
starter with it yesterday and have great hopes for it's success. I haven't
had much success with starters in the past. Does anyone have suggestions?
I would still like to try the sprouting wheat berries method because it
sound so interesting.
Thanks again!
Rhonda from Chattanooga ( I tried to reply to your email but it didn't work
so I'm sending this to the bread-bakers list.)