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
- 1,200 gr corn meal
- 800 gr peach leaves (fresh)
- 700 ml water
- 700 ml water
- 350 ml water
- 240 ml liquid until it reaches boiling point
- 120 ml warm water
- 75 gr corn meal scaled in
- 75 gr corn meal in
- 75 gr corn meal (yellow)
- 65 gr flour (white)
- 38 gr sugar
- 38 gr sugar
- 10 gr salt
- 6 gr salt prepared as for the first time
- 4 gr sugar in glass bowl
- 4 gr sugar
- 2 gr ginger
Stir often. Pour into glass fruit jar and store in refrigerator with lid loose until foaming has stopped. As soon as about 1 cm 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
