Why it works: Corn and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Dry Stack Yeast
Ingredients
Directions
Make the hop liquid
Pour 7 quarts of boiling water over the hops and let it stand until the strength is boiled out.
Make the paste
Add 1 quart of water and mix enough liquid with the bread flour, corn meal, rice flour, and crushed malt to form a smooth paste.
Add the remaining liquid and set aside to cool.
Ferment and form the sponge
Once cooled, mix in the sugar and yeast, then set aside undisturbed for at least 20 hours.
Strain and mix with sufficient flour to form a stiff sponge.
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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Corn + ricetop 5% of all pairsSmell alikestrongCooked together933 recipes
Shared aroma: 2-nonenal (fatty, green).
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Bread + ricetop 13% of all pairsSmell alikemoderateCooked together1,259 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Flour + corntop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + ricetop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet fresh hops
- Adds bitterness and aroma that flavour the liquid.
- Bread flour
- Provides the starch and gluten that give the sponge its body.
- Crushed malt
- Supplies sugars that feed the yeast during fermentation.
- White sugar
- Feeds the yeast, driving fermentation and rising.
- Yeast
- Ferments the sugars, producing gas that makes the sponge rise.
The step that matters
Leaving the sponge undisturbed for at least 20 hours. Yeast needs uninterrupted time to ferment the sugars and build gas and flavour. Disturbing or cutting the fermentation short leaves the sponge weak and under-risen.
“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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