1 : c Flour
1/3 : c Corn syrup
2 : tb Milk, skim
1/2 : lb Roquefort or blue cheese
A : A 3-quart mixing bowl
1/4 : lb (1 stick) softened butter
2 : Egg yolks
1 : tb Kirsch or cognac; (up to 2)
1 : /4 ts Pepper
2 : tb Minced chives or minced
-green : -green onion tops
2 : tb Whipping cream; (up to 6)
Chilled : Chilled pastry dough made
-from : -from 4 cups of flour
1 : Egg beaten in a bowl with
-1/2 : tsp water
A : A pastry brush
Lightly : Lightly buttered baking
-sheets : -sheets
1 : lb Dried white beans (navy or
0: Bring water to rolling boil and steep peach leaves in it for 15 minutes
1: Drain liquid and add enough water to make 3 full cups again
2: This will have a rather unappetizing green color but don't worry! It will disappear during the fermentation process
3: Peel hot baked potatoes and put through food mill or sieve
4: Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens
5: Stir constantly so that it will not become lumpy
6: Now combine all ingredients in large mixing bowl (do not use metal or plastic)
7: Cover with cheesecloth and set in a warm place (80-85) until well fermented
8: In warm humid weather this will take about 24 hours
9: In cool dry weather a few more hours may be required for mixture to become active
10: Stir every few hours
11: When it is ready, pour into a large glass jar
12: Store in refrigerator at about 38 degrees
13: If necessary stir down a time or two until it stops foaming
14: It is ready for use when about 1/2 inch of clear liquid has risen to the top
15: This will take about 2 days
16: Stir well before using
17: 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
18: sugar and 2 tsp
19: salt prepared as for the first time (peach leaves are not needed)
20: Set in warm place until it becomes very active in about 6 to 8 hours
21: Store in refrigerator and it will be ready for use the next day
22: A properly renewed starter improves with age and, once one becomes accustomed to taking care of it, it all becomes automatic
23: When, for some reason, it cannot be used about twice a week, stir it thoroughly every few days and add 1 tsp
24: sugar
25: Scald jar and lid before filling each time
26: From: Breads and Coffee Cakes with Homemade Starter Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini