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Unfermented Bread

Contains strong muriatic acid; handle with care.

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 ↓

Unfermented Bread

Ingredients

Directions

  1. Mix ½ cup strong muriatic acid with 2½ cups cold water in a stopper-bottle.

  2. For each pound of flour, measure 1 teaspoon of the acid mixture and add it to ½ pint of cold water.

  3. Sift 1 teaspoon of carbonate of soda and ½ teaspoon of pounded sugar into the flour.

  4. Stir the acid mixture into the flour mixture until well combined.

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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