This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The baker who makes his own yeast uses malt perhaps twice a month to make his stock yeast, the process for which is much the same as brewing beer, though the product is very much condensed. Malt can generally be purchased at the nearest brewery.
Malt is barley that has been sprouted and started to growing by being sprinkled with water in a warm place; in this condition it turns partly to sugar, the starch in the seed changing to sweetness. At the right stage, before the sprout turns green, the barley is dried on a hot metal floor with a constant stirring. It is then malt. Other grains are treated in the same way for purposes of distillation; thus there is malted wheat and malted rye.
English patent. "The digestive quality of malted barley are fully recognized, and the idea of blending it with granular wheat-flour in the bakery has proved a happy one, for the resulting bread, while appetizing and well flavored, is soft and moist even after several days' keeping".
"There is a great craze at present for malt wine. Some years ago it was very fashionable when the malt coffees and malt breads first began to tickle the palates of the epicures. It is beginning to look up again, as some of the great lights of the medical profession have been recommending it to august patients." Made of 14 lbs. loaf sugar, 9 qts. boiling water poured upon it, and 6 gls. sweet wort from the brewers; remains in a mash-tub to ferment for 2 days; then put into a keg with another pound sugar and 1 1/2 lbs. raisins; to be filled up daily as it ferments and runs over, 1 oz. gelatine dissolved and whipped to froth added; bunged tight; bottled 6 months after. Instead of brewers' sweet wort, 8 gls. water, hot, on a bushel of malt and 1/4 lb. hops, boiled and strained.