Ingredients
- 3 potatoes (baked)
- 3 full again
- 3 sized potatoes (baked)
- 2 glass pickle with porcelain lined zinc lid
- 1 cake peach leaf dry yeast
- 1 cupful
- 1/2 squares
- 1/2 in flat pans (thick)
- 1/2 clear liquid has risen to the top
- 2 quarts corn meal
- 1 qt peach leaves (fresh)
- 3 c water
- 3 cups water
- 1 1/2 cup water
- 1 cup liquid until it reaches boiling point
- 1/2 cup warm water
- 1/2 cup corn meal scaled in
- 1/2 cup corn meal in
- 1/2 c corn meal (yellow)
- 1/2 cup flour (white)
- 3 tbsp sugar
- 3 tb sugar
- 2 ts salt
- 2 tsp salt prepared as for the first time
- 1 tsp sugar in glass bowl
- 1 tsp sugar
- 1/2 tsp ginger
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
