Name: Dutch Yeast
Ingredients: two quarts of water; one tablespoonful of sugar; two pints of boiling water; two gills are half a pint; two pints are one quart; four quarts are one gallon; one pint liquid is one pound; four cups of flour -- one quart; one quart; three cups of corn meal -- one pound; one cup of butter -- half pound; one pint of butter -- one pound; one tablespoonful of butter -- one ounce; two cups granulated sugar -- one pound; one pint granulated sugar -- one pound; one pint brown sugar -- thirteen ounces; one pound is one quart; one pound two ounces are one quart; one pound is one pint; one pound one ounce are one quart; eight quarts are one peck; a handful of hops; a pint of yeast; four large potatoes well mashed; one teacup of indian meal; one teacup of flour; 4 table of weights; four large old potatoes; one-half teacupful of granulated sugar; two large tablespoonsful of salt

Why it works: Corn and potato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 938 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

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.

Corn + potatotop 5% of all pairs

Smell alikestrong

Cooked together938 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Potato + milktop 9% of all pairs

Smell alikemoderate

Cooked together3,611 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Corn + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes: Starch that thickens the mash and feeds the yeast, giving body to the liquid.
Hops: Adds bitterness and aroma, and helps preserve the yeast starter.
Yeast: Ferments the sugars, producing gas that makes the mixture rise.
Indian meal: Adds body and texture to the starter.
Flour: Adds body and starch to the starter, helping it thicken.

The step that matters

Let the mixture cool until milk warm before adding yeast. Yeast is killed by high heat, so adding it to a mixture that is still hot can stop fermentation. Milk-warm is cool enough to keep the yeast alive while still encouraging it to grow.

Swap the potato

How well each one fits the dish's main ingredients (sugar, flour, corn, butter, hops, milk, meat):

Potatothe original
Capsicumfits about as well
Asparagusfits less well
Mustardfits less well

Fit is the average pairing score against sugar, flour, corn, butter, hops, milk, meat. Candidates are from the same food group and used in at least 100 recipes.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0
Hop	not in our table	0
Cake	not in our table	0
Meat	not in our table	0

Dutch Yeast

Dutch Yeast

Ingredients

Directions

Make the hop liquor

Make the potato mash

Nutrition, whole recipe (rough)