I just skimmed through your links. The first one seems very good. It outlines the malting process. Basically you are getting the barley seeds to take up water, start to grow at cool temperatures (55 - 60F) and then stop them with gentle heat to preserve the enzymes in the malt. This is for base malt. You only want to germinate the grain for about 3 -4 days or just
before the acrospire (green stem) comes out from under the husk. This can be tricky because you want as many of the kernels as possible to reach this point at about the same time. Controlled drying (kilning) is a key step in malting also. Drying malt is like mashing in brewing, it involves a stepwise temperature process. You are first tryng to drive the moisture off at lower temperature (100 - 120 F) with high air movement. So you are taking the moisture from about 45% to about 14 %. Once the malt is down to about 14%, you can raise the heat, preserving the enzymes and begin making color and flavor. Again, this is the process for making base malt.
Specialty malts can involve higher Kilning temperatures or roasting in roasters or both, depending what type of specialty malt you want to make (Munich, Caramel, biscuit, chocolate, etc). The roasting process is more involved than roasting say coffeee beans as you are controlling both temperature and moisture in the grain through various stages of the roasting process.
As you can see, the malting process, like brewing, has many variables and involves both art, science and monitoring things like temperature, grain moistures and air movement throughout the process. Unlike brewing, duplicating the equipment in the home setting is not as easy. This is why I don't recommend it. If you just want to play around, try germinating a quart jar of barley and drying in your oven on a cookie sheet and see what you get.
I don't know of any basic books on malting only some relatively expensive textbooks that are more focused on the science aspects of malting. I think the sites you have listed give you the basics and mechanics of the process.
Dr Malt