The sun hasn’t shone in Sydney for two days. So the drying has been slow.

But last night I put the whole lot in the oven, and left it on as low as it would go, with the door wedged open half an inch and the fan on low. This morning we’re down to 5.6 kg, which equates to 12% moisture.

If I were roasting barley I’d now bump up to about 65°C, but apparently I’m not supposed to do that with wheat. I have to have a cup of tea and consider whether I want to push it all the way, make any of it darker, or just go mash.