/ck/ - Food & Cooking

I just went through hell to make this. Malted 200 g of barley and made it into flour using a goddamn "manual" coffee grinder. 8 h of soaking, followed by 8 hours of drying, rinse and repeat until the first few millimeters of the sprouts come out, then dry on the lowest setting in the oven until they're ready to be ground. The smell itself already is some reward (it takes me back to my childhood where the town I lived in had a brewery) but I can't wait to turn it into tea or Sikhye. A friend of mine is homebrewing and I'm gonna ask him if he needs any. Think I made too much of the flour but with some food-grade silica gel, it'll last for ages.