Take yeast from freshly prepared beer, pour it into any kind of linen or clean napkin, surround with a thick layer of ashes on all sides, and squeeze tightly. The ashes will draw out all the moisture and a thick dough will form from the yeast after 24 hours. Shape this dough into thin, flat cakes and dry them out on coarse sieves in the sun or in a moderately warm oven. Grind them into flour and store in small sacks in the open air.
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