When the threshing has been done, they take a large sieve and riddle the barley, husks and ears – very often a little straw as well – through it. This is dried and ground. Wealthier people use pure barley, others 1 part barley to 2 parts husk, and others again 2 parts barley to 1 of husks. Once ground, this flour is made into a dough with cold water without yeast and with no fermentation. (Warm water makes it more brittle.) The flour and water is kneaded long and thoroughly into dough, which must, however, be a pliant dough, for if it is hard it becomes unmanageable. It is then kneaded on the table, a good handful of the dough being used for each loaf. No one would imagine that so much bread would come from so little dough. Next it is moulded by hand, patted without being lifted, a good deal of flour being added, and pressed with a spatula rather than rolled until it is as thin as parchment. Then it is turned with a fairly large baker’s spade and pricked first on one side with a pricker specially made from a good handful of wing quills from ptarmigan or partridge, then turned again and pricked on the other side before being put into the oven. No more than one loaf goes into the oven at a time and someone has to stand by and constantly move or lift the loaf a little so that it does not burn or catch fire. It does not need to stay in long before it is baked through. It is then laid over the bedposts or something of that sort so that it hangs down on both sides; and the others are put there with it because otherwise there would never be enough room to dry them. They are then stacked one on top of the other in a big pile and saved for future use.