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Another Artificial Yeast

A yeast made by boiling flour, sugar, and malt with water, then adding Seltzer water and allowing fermentation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Another Artificial Yeast

Ingredients

Directions

Make the liquid

  1. Boil flour, sugar, and malt in water for 15 minutes.

  2. Strain the mixture through a sieve into a jug.

Cool and ferment

  1. Cool the liquid to 80°F (27°C).

  2. Add Seltzer water or water impregnated with fixed air.

  3. Set the mixture before the fire until fermentation begins.

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).

  2. Sugar + malttop 17% of all pairs
    Smell alikelow
    Cooked together325 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + malttop 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
Its enzymes help convert starch into sugars that the fermentation can use.
Sugar
Provides sugars that feed fermentation and add sweetness.
Seltzer water
Adds carbon dioxide gas, which creates bubbles and lightness.
Flour
Supplies starch that malt breaks down into fermentable sugars.

The step that matters

Cool the liquid to 80°F before adding the Seltzer. Warm liquid holds less dissolved gas and lets carbonation escape quickly. Cooling first keeps more of the carbon dioxide in the mixture, so it stays lively and light.

“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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