Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Graham Bread From Pure Potato Yeast
Ingredients
Directions
Scald the milk and cool it with the water.
Beat all the ingredients together thoroughly.
Leave the mixture to rise in a cool room (54°F) for 9 to 10 hours, or in a warm room (90°F to 95°F) for less than half that time.
When light, drop part of the mixture into gem pans and let it stand for 10 to 15 minutes before baking.
Alternatively, smooth the mixture in pans or mold it into loaves on a lightly floured board.
If disturbed as little as possible, let it stand for 10 to 20 minutes to regain lightness; if molded, it will require more time.
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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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + syruptop 16% of all pairsSmell alikemoderateCooked together2,540 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Milk + syruptop 25% of all pairsSmell alikelowCooked together2,143 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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