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 a 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 warm place (about 80 to 85F) 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 throughout
10: Stir every few hours during the process
11: When it is ready, pour into a large glass jar (I use a 2 quart glass pickle jar with porcelain lined zinc lid)
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 each time before using
17: When the starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scaled in 1 cup water, 3 Tbsp
18: sugar and 2 tsp
19: salt prepared as for the first time (no peach leaves)
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: Peach Leaf Dry Starter: Follow directions for making Peach Leaf Starter until it is ready to store in refrigerator
23: Sterilize about 2 quarts of corn meal for 1 hour in oven, at low temperature so that it will not brown
24: Stir often
25: After it has cooled stir as much of this into the fermented mixture as it will absorb
26: Spread 1/2 inch thick in flat pans
27: When it has set enough, cut into 1-1/2 inch squares
28: Separate and lay on clean towels or absorbent paper to dry
29: Do not place in the sun
30: Be careful that insects do not have access to it during the drying process
31: When completely dry and hard, wrap each cake in small squares of cellophane and seal with tape
32: Store in refrigerator in moisture proof container
33: This will keep for a year or more
34: Only a portion of the starter mixture may be taken to make a small amount of cakes if desired
35: Then only a proportionate amount of corn meal need be sterilized
36: A starter from Dry Yeast: A starter can be made by combining 1 cake Peach Leaf Dry Yeast, 1/2 cup warm water, 1/2 tsp
37: ginger and 1 tsp
38: sugar in glass bowl
39: Cover with cheesecloth and let stand in warm place (80 to 85 ) until a white film covers the top of the water
40: This will only take overnight in warm, humid weather, a little longer in cool weather
41: Add 1/2 cup water (room temp
42: ), 1/2 cup white flour and 1 tsp
43: sugar
44: Let stand until foaming actively
45: Stir often
46: Pour into glass fruit jar and store in refrigerator with lid loose until foaming has stopped
47: As soon as about 1/2 inch of clear liquid has risen to the top the starter has ripened enough to use
48: Posted 10-17-93 by PAT STOCKETT on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE
49: STEIGERS, CI$ 71511,2253, Internet sylvia
50: steiger@lunatic
51: com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes