Skip to main content
Bread

Hop Yeast

A yeast mixture steeped in hops, mixed with flour, sugar, and salt, boiled, then cooled and yeast added.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Hop Yeast

Ingredients

Directions

Prepare

  1. Steep the hops in boiling water for 5 minutes.

  2. Mix flour, sugar, and salt in a bowl.

Make the mixture

  1. Strain the hop water and pour it hot into the flour mixture.

  2. Boil for 1 minute or until thick.

Finish

  1. When cooled, add the yeast or magic yeast.

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. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Hops + sugartop 43% of all pairs
    Smell alikelow
    Cooked together6 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Flour
Forms the body of the mixture and thickens it as it cooks.
Sugar
Feeds the yeast and adds a little sweetness.
Yeast
Produces gas that makes the mixture rise and gives it a fermented flavor.
Hops
Contribute bitterness and aroma from the steeped water.

The step that matters

Cool the mixture before adding the yeast. High heat kills yeast cells, so the mixture must be cooled before the yeast goes in. Adding yeast to a hot mixture can stop it from fermenting at all.

“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.

More hop yeast recipes

Starter 9Bread 8 See all 46 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes