I wanted to ask you a question about the malt in your book the Pizza Bible. As I understand it, both diastatic and nondiastatic malt start out in life from barley that has been sprouted and then dried and ground. It is what happens after that in the way of processing that produces the two forms of malt, in both wet and dry forms. However, it sounds like you mean diastatic malt. Could you tell me what type of malt to use? Is the malt wet or dry?
Regards and congratulations on such a great book!