Name: Riverside Millco
Ingredients: 2 cups milk; 2 cups potato water; 1 teaspoonful salt; 1 tablespoonful sugar; 1 teaspoonful lard; 1 quart gold medal flour sifted; 1 cup; 2 teaspoonfuls sugar; 1 tablespoonful melted butter; 1 teaspoon sugar; 1 quart water; 1 quart to scald 1 teacup gold medal flour; 1 teaspoonful of salt; a cup of warm water; 11 muffins; one thing; 2 medium potatoes; 1 cake fleishmann 's compressed 1 teaspoonful lard; 1 cake compressed yeast; 2 medium sized potatoes in 1 quart water; 1 teacup gold medal flour; 1 cake of yeast in a cup of warm water; 1 heap- ing teaspoonful of lard; salt

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

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

Smell alikemoderate

Cooked together3,611 recipes

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

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Potato + buttertop 13% of all pairs

Smell alikemoderate

Cooked together6,456 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 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

Flour: Forms the gluten network that traps gas and gives the bread its structure.
Yeast: Produces carbon dioxide gas as it ferments sugars, which makes the dough rise.
Milk: Adds moisture and richness, and softens the crumb.
Butter: Adds fat that tenderizes the crumb and gives a softer texture.
Sugar: Feeds the yeast and adds a little sweetness and browning.

The step that matters

Put in a warm place to rise 1½ hours, or until light.. Yeast activity depends on warmth and time. Under-proofed dough stays dense, while over-proofed dough can collapse and lose structure in the oven.

Swap the potato

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

Arrowrootfits about as well
Sweet potatofits about as well
Potatothe original
Leekfits about as well

Fit is the average pairing score against milk, sugar, flour, butter. 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
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0

Riverside Millco