Skip to main content
Starter

Unrivaled Yeast

A fermented yeast starter made from hops, water, salt, sugar, flour, and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and flour 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 ↓

Unrivaled Yeast

Ingredients

Directions

Make the hop liquid

  1. Boil the hops in the water for 30 minutes.

  2. Strain the mixture and let it cool to the consistency of new milk.

Build the starter

  1. In an earthen bowl, combine the cooled liquid with the salt and brown sugar.

  2. Beat the flour with some of the liquid, then mix everything together.

  3. Let the mixture stand for three days.

  4. Boil and mash the potatoes, then add them to the mixture and let it stand for one more day.

Bottle and keep

  1. Strain and bottle the yeast, stirring frequently while it ferments.

  2. Keep the bottle in a cool place and shake well before using.

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. Sugar + flourtop 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. Sugar + potatotop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

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

  4. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Hops + potatotop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Hops
Adds a bitter flavor that balances the sweetness of the starter.
Brown sugar
Feeds the yeast, supplying sugar for fermentation and adding sweetness.
Flour
Supplies starches and proteins that the yeast feeds on during fermentation.
Potatoes
Adds starch that the yeast can ferment, thickening the mixture and adding body.

The step that matters

Cooling the hop liquid to the consistency of new milk. The liquid must be cool before the other ingredients go in. Heat can kill yeast cells, so cooling it to lukewarm protects the living culture and lets fermentation start steadily.

Swap the potato

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

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against hops, sugar, flour. 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 yeast starter recipes

Potato 58Homemade 13Hop 9That Will Not Sour 4Bread 3 See all 138 →

You might also like

Deviled OystersDeviled Oysters25 recipes