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
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Food Tip |
This Recipe for Peach Leaf Starter is one of thousands in the Recipes-to-go Fruit Cookbook.
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
If you enjoy this Peach Leaf Starter Recipe - you should enjoy the recipe collections you can find on the websites below:
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Food Tip |
This is a recipe for Peach Leaf Starter from the recipe cookbook of Recipes-to-go (Fruit)
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
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