Name: Yeast Breads
Ingredients: 50% wheat flour; 38% wheat flour substitute; 12% potato (1 to 4 basis)

Why it works: Wheat and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Yeast Breads

Ingredients

50% wheat flour
38% wheat flour substitute
12% potato (1 to 4 basis)

Directions

Combine 50% wheat flour and 38% wheat flour substitute by weight.
Add 12% potato, considering three-fourths of its weight as water.
Knead the dough until it is stiffer than ordinary bread dough.
Allow the dough to rise four times for best results.

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.

Wheat + potatotop 7% of all pairs

Smell alikestrong

Cooked together235 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + potatotop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).