When grain germinates it produces enzymes that convert starches into a whole array of different types of sugar. Germinating grain also produces enzymes that break down proteins into forms that can be used by yeast. So, germinating grains are attacked by airborne yeast as they're so vulnerable and advantageous environment for yeast and that's why baker's like to use it to encourage their sourdough culture.
So malting is a process and not a thing, but it is a grain that has the process put to it, the controlled germinating, and then arresting the germination at the right time with heat, but just the right amount of heat so not to kill everything. Then extracts are produced from that and the malt is available to brewers and bakers in powdered or liquid forms and to varying degrees darknesses and intensities.
Intensest is bestest.
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