Cornmeal, Molasses and Yeast Medium

Yellow cornmeal163grams
10% p-Hydroxy-benzoic acid methyl ester in 95% ethanol38milliliters
*adjust agar concentration according to the gel strength of your agar
  1. Stir the agar into about 80% of the water.
  2. Bring to a boil, boil until agar in dissolved.
  3. In the meantime, dissolve the yeast in most of the remaining water (or save a bit for rinsing), then stir in the cornmeal (get all the lumps out).
  4. When the agar is dissolved, add the molasses to the agar/water mix, then stir in the yeast/cornmeal/water mix. Use the remaining water to rinse the dregs into the cooking pot.
  5. Return the mixture to a boil, simmer for 5 to 10 minutes.
  6. Turn off heat source.
  7. Allow to cool for 5 minutes or more, then carefully stir in p-hydroxy-benzoic acid methyl ester.
  8. Dispense.
  9. Allow to cool before plugging if time allows.