Wed Mar 02, 2011 9:27 am
Yeah, you'll want to remove the husks. Best bet would be to use a sieve that's got the right size. Some husks are no big deal, but most of the flour should come from the starch on the inside. On the other hand if you ground everything up nice and fine, it'd be "whole grain", which is pretty hip these days, right?
FWIW you can buy malt flour at good baking shops (also called diastatic flour). Bakers use it to break down some of the starches in the wheat flour to give their resultant breads a bit of a sweeter taste (or produce more yeastfood). Making your own is probably a lot more satisfying though.