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Manufacture of Yeasts

A method for producing yeast by mixing malt, flour, and water with matured barm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Malt and flour work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 260 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Manufacture of Yeasts

Ingredients

Directions

Prepare the mash

  1. Heat 8 gallons of water to 164°F (73°C).

  2. Mash with 24 lbs. of crushed malt for 3 to 4 hours in a warm place.

  3. Transfer to a malt press and draw off the wort.

  4. Add 3 pints of water to the wort to bring it up to 120°F (49°C).

Make the batter

  1. Stir in 112 lbs. of flour to form a batter.

  2. Gradually stir in 40 pints of boiling water, 4 pints at a time.

  3. Add the last 8 pints when the mixture begins to liquefy.

Cool and pitch

  1. Cool the mixture to between 80°F and 90°F (27°C to 32°C) in winter, or 60°F and 70°F (16°C to 21°C) in summer.

  2. Add 13 pints of matured barm to the cooled mixture.

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. Malt + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Malt
Provides the starches and enzymes that are converted into fermentable sugars during mashing.
Flour
Forms the batter body and adds starch that the mash works with to build the mixture.
Matured barm
Supplies the live yeast culture that ferments the sugars and raises the mixture.

The step that matters

Cool the mixture before adding the barm. Yeast is killed or slowed by high heat, so the mixture must be cooled to the stated range before the matured barm is added. Adding it while still hot can ruin the culture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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