ABSTRACT
TAKE flour of ordinary wheat or barley which has not been shaken through a sieve, for better beer comes from this. Make a dough and put in yeast according to the way in which ordinary bread is made. The dough should remain for ten days before it is baked, but let it be well kneaded daily and sprinkle into it a small amount of flour every day until the tenth day, so that the dough becomes sour.
