4 ounces hops
4 quarts water
4 pounds rye flour
8 pounds barley flour
6 ounces active dry yeast
–OR baker’s yeast –OR 3 cups starter
Boil hops in water for 30 minutes. Strain into a large mixing bowl and set asid e until the mixture has cooled to warm. Add rye flour or rye meal to the mixtur e, mix well, then add yeast and mix thoroughly. Place the mixture in a moderate ly warm room to stand overnight; the following morning should find this mass in a state of fermentation.
Add the barley flour to the fermented mixtrue. Mix to form a dough. Roll out an d cut into thin disks. Dry in the open air, away from the sun, and break into s mall pieces for immediate use, remembering that 1 tablespoon equals 1 cake or p ackage of yeast.
To preserve the yeast, follow this process: Crumble the disks and thoroughly dr y them (on absorbent paper away from the sun). Then package in moderately air-t ight containers for long-time preservation in a cool place. (Do not freeze.)
When adding the yeast to hops-rye mixture, mix the yeast in a small portion of the mixed flours, then add that to the rest of the hops-rye mixture. Hops are o btainable at your favorite druggist or wholesale drug house. Yeast is found in the grocery store or bakery. Various flours are stocked in health food stores.