Do not heat above 40 ºC or 104 ºF or the enzymes may be damaged or destroyed
If you choose to dry at room temperature, turn every 6 hours so the bottom of all grains are evenly dried; this can take up to 2 days
If you have a food dehydrator or oven which can be set to 40 ºC or 104 ºF, you can put the baking sheet in the preheated oven 3 to 4 hours
This will store for several weeks, well sealed, in the fridge
It’s easy, fast to process and inexpensive; the perfect condiment for bread baking
Matthias won’t do his bread without it anymore