INGREDIENTS

INSTRUCTIONS

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 a 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 warm place (about 80 to  85F) 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 throughout.  Stir every few hours during the  process.
When it is ready, pour into a large glass jar (I use a 2  quart glass
pickle jar with porcelain lined zinc lid). 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 each time
before using.  When the starter has been used down to about 1 cupful,
add 3 cups  water, 3 medium sized baked potatoes, 1/2 cup corn meal
scaled in 1  cup water, 3 Tbsp. sugar and 2 tsp. salt prepared as for
the first  time (no peach leaves). 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.  Peach Leaf Dry Starter:  Follow
directions for making Peach Leaf Starter until it is ready to  store in
refrigerator.  Sterilize about 2 quarts of corn meal for 1  hour in
oven, at low temperature so that it will not brown. Stir  often. After
it has cooled stir as much of this into the fermented  mixture as it
will absorb. Spread 1/2 inch thick in flat pans. When  it has set
enough, cut into 1-1/2 inch squares. Separate and lay on  clean towels
or absorbent paper to dry. Do not place in the sun. Be  careful that
insects do not have access to it during the drying  process. When
completely dry and hard, wrap each cake in small  squares of cellophane
and seal with tape. Store in refrigerator in  moisture proof container.
This will keep for a year or more.  Only a portion of the starter
mixture may be taken to make a small  amount of cakes if desired.  Then
only a proportionate amount of corn  meal need be sterilized.  A
starter from Dry Yeast:  A starter can be made by combining 1 cake
Peach Leaf Dry Yeast, 1/2  cup warm water, 1/2 tsp. ginger and 1 tsp.
sugar in glass bowl. Cover  with cheesecloth and let stand in warm
place (80 to 85 ) until a  white film covers the top of the water.
This will only take  overnight in warm, humid weather, a little longer
in cool weather.  Add 1/2 cup water (room temp.), 1/2 cup white flour
and 1 tsp. sugar.  Let stand until foaming actively. Stir often.  Pour
into glass fruit  jar and store in refrigerator with lid loose until
foaming has  stopped. As soon as about 1/2 inch of clear liquid has
risen to the  top the starter has ripened enough to use.  Posted
10-17-93 by PAT STOCKETT on F-Cooking  MM by MMCONV and Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253,  Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and  PlanoNet
Lowfat & Luscious echoes

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1477
Calories From Fat: 42
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 4819.6mg
Potassium: 6287.8mg
Carbohydrates: 335.8g
Fiber: 34.3g
Sugar: 99.5g
Protein: 34.1g