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 ↓
Bread Making
Ingredients
Directions
Prepare a sponge and let it rise for about 2 hours at 86°F (30°C).
Add the remaining flour to the sponge and knead until smooth and elastic.
Ensure the dough is stiff; add water only if necessary.
Let the dough rise until it triples in volume, about 1 to 2 hours.
Divide the dough into 4 parts, mold them, and place in greased pans.
Allow the loaves to rise until double in volume.
Bake for 45 minutes.
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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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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