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Yeast, Beead, Biscuit, Etc

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yeast, Beead, Biscuit, Etc

Oven, in the book's wordsA good oven

Ingredients

Directions

  1. Ensure you have good quality flour and fresh yeast.

  2. To test yeast, stir in a little yeast with flour to make a batter.

  3. If using brewer's yeast, it should rise in three minutes; homemade yeast may take five to ten minutes.

  4. For strong beer yeast, use 1 teaspoon per loaf; for homemade yeast, use 1 tablespoon if not too bitter.

  5. If using dried yeast, use 1 tablespoon per loaf.

  6. Preheat your oven: for brewer's yeast, it should be hot before mixing; for homemade yeast, start the fire when the dough begins to rise.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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