Just wondering if folks here had any ideas I hadn't thought of. I'm about to embark on making gojuchang the *hard* way and I need malted barley flour. Not milled malt, not dry malt extract... malted barley flour. I know I need to get the goun gochugaru and meju karu (fermented soy flour) from Korean sources but I'd sure like to use a good malt from closer to home just on principle. I see that Montana Milling seems to make a malted flour product, but they are wholesale only and I need like 2kg. Local co-op wasn't any help. Anyone here have any clues or leads?