Why it works: Hops and flour work together. They rank in the top 32% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
Home-made Yeast
Ingredients
Directions
Make the mixture
Boil the hops in the water for 30 minutes.
Strain the mixture over the flour.
Add the salt when the mixture is cool.
Stir in the yeast.
Store
Once it rises, store it in a tightly corked stone jug.
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.
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Hops + flourtop 32% of all pairsSmell alikelowCooked together10 recipes
Shared aroma: eugenol (clove, spicy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Hops
- Adds bitterness and aroma to the liquid.
- Flour
- Supplies starch that the yeast can ferment, giving the mixture body.
- Yeast
- Ferments sugars and produces carbon dioxide, which makes the mixture rise.
The step that matters
Stir in the yeast. Yeast is a living organism that high heat kills, so the mixture must be cool before the yeast goes in. Only then can it ferment and 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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