Name: Potato Yeast
Ingredients: potatoes; boiling water; hops; sifted flour; compressed yeast or potato/baker's yeast

Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Yeast

Ingredients

Directions

Boil, steam, and mash a few potatoes.
Pour slowly on some boiling water that has had a bag of hops boiled in it.
Stir in enough sifted flour to thicken.
When lukewarm, add dissolved compressed yeast or raise with potato or baker's 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.

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.

Potato + flourtop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).
Hops + flourtop 32% of all pairs

Smell alikelow

Cooked together10 recipes

Shared aroma: eugenol (clove, spicy).
Potato + hopstop 39% of all pairs

Smell alikelow

Cooked together3 recipes

Shared aroma: myrcene (balsamic, herbaceous).