On Apr 21, 2007, at 12:19 PM, Thomas Kelly wrote: > Why buy enzymes, when sprouting some grain produces the > enzymes needed to digest starch in unsprouted grains, sweet > potatoes, or Jerusalem artichokes. > Have I got it right?
Yup, at least that's how i see it. Traditionally the sprouted grain is roasted slightly (ie, dried) to prevent further decomposition (lightly enough as not to destroy the enzymes). The result is what's known as "malt". If you have a homebrew shop nearby, you can buy malt already made and ground. I suppose if you used freshly sprouted grain quickly, you could even dispense with the drying step. -K _______________________________________________ Biofuel mailing list Biofuel@sustainablelists.org http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): http://www.mail-archive.com/biofuel@sustainablelists.org/
