Some people bake bread from the bark of pine trees. They take the bark from large trees and avoid twiggy ones for twiggy, young trees are more resinous and bitter. The lower bark close to the root is best but the hard outer layer must be thoroughly scraped off, and this is often stored for winter. Before being ground into flour it is put over a low fire of embers and toasted or heated a little so that it becomes quite porous and thick. Only then is it ground and baked. It holds together better than dough made from barley – almost as well as rye dough – but the bread is bitter.