MMMMM----- Meal-Master Recipe

      Title: Hops Starter
 Categories: Sourdough
      Yield: 1

      3 c  Water
      1 qt Fresh hops or 1/4 cup
        pk Dry hops
    1/2 c  Cornmeal, white or yellow
      2 c  Mashed potato
      3 tb Sugar
      2 ts Salt
     21    Oct 94

  In a saucepan bring water to a boil and steep hops for 20 
  minutes. Drain and reserve the liquid; discard the hops. If 
  necessary add water to make 3 full cups of liquid. Pour 1 cup of 
  the hops liquid in a saucepan and stir in the cornmeal. Bring to 
  a boil over medium heat, stirring constantly. When it thickens 
  slightly, remove from heat. 
  
  In a large mixing bowl combine cornmeal mixture, mashed potato, 
  sugar, salt, and the remaining 2 cups of hops liquid. Cover the 
  bowl with a length of cheesecloth and set in a warm place for 24 
  to 48 hours or until well fermented and bubbly. Stir every 8 
  hours or so during this period. 
  
  When the starter is frothy and smells pleasantly fermented, pour 
  it into a two-quart glass jar with a tight fitting lid. Store in 
  the refrigerator until clear liquid has risen to the top of the 
  mixture in about 2 days. Stir down - and it is ready to use. 
  
  To replenish when only 1 cup remains: add water, cornmeal, mashed 
  potatoes, sugar, and salt (as to begin). Set in a warm place. It 
  will ferment and become active in about 8 hours. Store in the 
  refrigerator. 
  
  The Complete Book of Breads From the collection of Jim Vorheis 
  
  THE HOMESTEAD BBS HST/V32B (615)385-9421 From: Sharon Stevens Date:

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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