Faith Farm

Peach Leaf starter and dry yeast

I found this and thought it was interesting-if anyone has done this before I would appreciate it if you would leave a comment and tell me how well it worked.  I just thought it might come in handy.  Blessings>faithfarm

Peach leaf starter and dry yeast

 1                qt.  fresh peach leaves, chemical free, clean, pest

free -- unpacked
   3               C  water
   3               baked potaotes -- medium size
   1/2            C  yellow corn meal
   3               Tbl.  sugar
   2               tsp.  salt

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
ill
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 us metal or plastic). Cover with cheesecloth and
set
in warm place (about 80-85 degrees F.) 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 to 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
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 tablespoons sugar
and 2 teaspoons salt prepared as for the first time( the peach leaves
are not needed after the first time).  Set in warm place until it
becomes very active in about 6-8 hours. Store in the refrigerator and
it
will be ready for use the next day.  A properly renewed starter
improves
with age and
once one become 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.  Each time it is

renewed, empty the jar, was and scald jar and lid before filling with
the new mixture.




PEACH LEAF DRY YEAST
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 moistureproof container.
This will keep for a year or more.
     Only a portion of the starter mixture may be taken to make a small

number of cakes if desired.  Then only a proportionate amount of corn
meal need be sterilized.

A Starter from Dry Yeast

When few peach leaves are not available, a starter can be made by
combining 1 cake Peach Leaf Dry Yeast, 1/2 cup warm water, 1/2 teaspoon

ginger and 1 teaspoon sugar in glass bowl.  Cover with cheesecloth and
let stand in warm place (80 to 85 degrees F.) 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 temperature),
1/2 cup white flour and 1 teaspoon sugar.  Stir well, cover and let
stand until foamy.  Again add 1/2 cup water (room temperature), 1 cup
white flour and 1 teaspoon 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.