Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Potato Yeast
Ingredients
Directions
Grate the potatoes finely.
Pour 1 quart of boiling hop-water over the grated potatoes.
Add ½ cup of coarse sea salt and 1 cup of sugar, then stir well.
Allow the mixture to cool, then add the yeast.
Let it rise, then cover tightly and store in a cool place.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Potato + sugartop 30% of all pairsSmell alikelowCooked together3,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Provide starch and bulk that give the bread its moist, soft body.
- Yeast
- Produces gas that makes the mixture rise and gives the bread its leavened character.
- Sugar
- Feeds the yeast and adds sweetness and browning potential.
The step that matters
Allow the mixture to cool, then add the yeast. Yeast is killed by very hot liquid. Letting the boiling hop-water and potato mixture cool before adding yeast keeps it alive so it can produce gas and make the mixture rise.
“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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