Dry Peach Leaf Sourdough Starter 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 fresh 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.