Making beer with sugar and flour

[Charlotte_0'Neil]

How would women make beer today if they hadn't been stopped from making
beer in the past. What type of recipes would they use, how would they
adapt them to modern conveniences?

For example, white sugar. Back in the old days, barley was
sprouted/malted to make sugar in the grain before turning it into beer.
You need sugar to make beer.

My guess is that women would use inexpensive barley flour and
store-bought sugar to make beer, rather the time-consuming process of
sprouting the barley to make sugar.

I use malt extract to make my day-to-day beer, but I also have been
experimenting with making beer out of flour and sugar. It's come out
OK, but could use improvement. The question is, how do you convert
starch into sugar via mechanical means? Would heat do it?

I ground Maltstar flour (malted wheat flour, malt flour, malted flakes,
rye and wheat flour) into a finer flour and put it into water and into
a crockpot to steep overnight. I will use an already-established yeast
starter to ferment it into beer after I add sugar. Do I even need to
have the flour components convert into alcohol? The sugar will make
alcohol, the non-fermentables in the malt flour will add flavor and
body. Shouldn't that be enough? We shall see.