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To Make Yeast

A mixture of mashed potatoes, flour, sugar, water, and yeast that ferments to produce yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

To Make Yeast

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

Make the starter

  1. Mix the warm mashed potatoes and sugar together.

  2. Add the flour and then slowly pour in the boiling water, stirring to combine until it reaches a batter-like consistency.

  3. Let the mixture cool to lukewarm, stirring occasionally to ensure even cooling.

  4. Once lukewarm, add the baker's yeast and mix well.

  5. Leave the mixture in a warm place for 5-6 hours until it becomes light, stirring it down 2-3 times during this period.

Store

  1. Store in a cool place until needed.

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.

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.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baker's yeast
Ferments the sugars and produces gas, which makes the starter light and bubbly.
All-purpose flour
Provides starches and proteins that form the batter's body and feed the fermentation.
Potatoes
Supply starch and moisture that help the mixture hold together and feed the yeast.
Sugar
Gives the yeast a quick food source to start fermentation.

The step that matters

Cool to lukewarm before adding the yeast. Boiling-hot mixture would kill the live yeast cells. Cooling to lukewarm keeps them alive so they can ferment the batter.

Swap the potato

How well each one fits the dish's main ingredients (flour, sugar):

  1. Arrowrootfits better
  2. Beetrootfits better
  3. Sweet potatofits better
  4. Potatothe original

Fit is the average pairing score against flour, sugar. 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.

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