1 qt fresh peach leaves, unpacked
3 cup water
3 baked potatoes, medium size
1/2 cup yellow corn meal
3 tbsp sugar
2 tsp salt
A Recipe for
Peach Leaf Starter
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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Food Tip |
This Recipe for Peach Leaf Starter is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Peach Leaf Starter from the recipe cookbook of Recipes-to-go (Fruit)
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
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| Peter Oakley |
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 By: Pat
Stockett
Serves: 6
Peach Leaf Starter Recipe brought to you by Recipes To-Go