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Straight Dough or Koelner Method

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Straight Dough or Koelner Method

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Warm the flour in a shallow pan in a warm place at 350°F (175°C).

  2. Transfer the flour to a warmed dough kneader.

  3. Add sugar, salt, and yeast mixed with ⅓ cup of water.

  4. Rinse the cup with enough water to total about ⅓ cup.

  5. Adjust the kneader blades for mixing and mix for 10 minutes at 90 revolutions per minute.

  6. Adjust the blades for kneading, add more flour, and knead for 10 minutes at 60 revolutions per minute.

  7. Remove the dough to a warmed plate.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

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