Peach leaf starter
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Peach leaf starter
  Peach    Starters  
Last updated 6/12/2012 12:48:55 AM. Recipe ID 10164. Report a problem with this recipe.
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      Title: Peach leaf starter
 Categories: Breads
      Yield: 6 Servings
      1 qt Fresh peach leaves, unpacked
      3 c  Water
      3    Baked potatoes, medium size
    1/2 c  Yellow corn meal
      3 tb Sugar
      2 ts Salt
  Bring water to rolling boil and steep peach leaves in it for 15
  minutes. Drain liquid and add enough water to make 3 full cups again.
  This will have a rather unappetizing green color but don't worry! It
  will disappear during the fermentation process.  Peel hot baked
  potatoes and put through food mill or sieve. Scald 1/2 cup corn meal
  in 1 cup of the liquid until it reaches boiling point and thickens.
  Stir constantly so that it will not become lumpy.  Now combine all
  ingredients in large mixing bowl (do not use metal or plastic). Cover
  with cheesecloth and set in a warm place (80-85) until well
  fermented. In warm humid weather this will take about 24 hours. In
  cool dry weather a few more hours may be required for mixture to
  become active.  Stir every few hours.  When it is ready, pour into a
  large glass jar.  Store in refrigerator at about 38 degrees. If
  necessary stir down a time or two until it stops foaming. It is ready
  for use when about 1/2 inch of clear liquid has risen to the top.
  This will take about 2 days. Stir well before using.
  When this starter has been used down to about 1 cupful, add 3 cups
  water, 3 medium sized baked potatoes, 1/2 cup corn meal scalded in 1
  cup of the water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the
  first time (peach leaves are not needed).  Set in warm place until it
  becomes very active in about 6 to 8 hours. Store in refrigerator and
  it will be ready for use the next day.  A properly renewed starter
  improves with age and, once one becomes accustomed to taking care of
  it, it all becomes automatic. When, for some reason, it cannot be
  used about twice a week, stir it thoroughly every few days and add 1
  tsp. sugar. Scald jar and lid before filling each time.
  From: Breads and Coffee Cakes with Homemade Starter Shared 

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Recipe ID 10164 (Apr 03, 2005)

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