Why it works: Potato and tea work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Potato Yeast
Ingredients
Directions
Prepare the potato
Boil the potato until soft.
Rub the potato through a sieve.
Make the dough
Mix in an equal quantity of flour.
Add hop tea to make it liquid.
When slightly warmer than warm milk, stir in the yeast.
Rest the mixture
Cover the mixture closely in a small pitcher.
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 + teatop 10% of all pairsSmell alikemoderateCooked together136 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + teatop 25% of all pairsSmell alikelowCooked together449 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
- Potato
- Adds moisture and starch, giving the bread a soft, tender crumb.
- Flour
- Provides starch and gluten to build the structure that holds the bread together.
- Hop tea
- Supplies the liquid that turns the mixture into a workable dough.
- Yeast
- Ferments the sugars and releases gas, which makes the dough rise.
The step that matters
Stirring in the yeast at the right temperature. Yeast is sensitive to heat. The liquid should be only slightly warmer than warm milk, because water that is too hot kills the yeast and water that is too cold slows fermentation, so the dough may not rise.
Swap the potato
How well each one fits the dish's main ingredients (flour, tea):
- Arrowrootfits better
- Beetrootfits about as well
- Turnipfits about as well
- Potatothe original
Fit is the average pairing score against flour, tea. Candidates are from the same food group and used in at least 100 recipes.
“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.
More potato bread recipes
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Nut Bread109 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.