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To Make Hop Yeast

A method for preparing yeast using hops, water, flour, meal, and yeast cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Hops and flour work together. They rank in the top 32% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

To Make Hop Yeast

Ingredients

Directions

Make the hop tea

  1. Pour cold water over hops and boil briefly.

  2. Strain the tea from the hops.

Make the batter

  1. Make a batter with flour and water, then mix it with the tea and boil again.

  2. Once cool, stir in meal until you can no longer mix with a spoon.

  3. Add yeast and let it rise.

Shape and dry

  1. Work in flour until stiff enough to roll out.

  2. Cut into cakes, place on a dish, and dry in the shade.

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

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Hops
Provide bitterness and aroma, and their tea flavours the starter.
Flour
Forms the batter and, worked in later, gives the dough enough body to roll out.
Meal
Stiffens the cooled batter so it can no longer be mixed with a spoon.
Yeast
Ferments the batter so it rises, leavening the cakes.

The step that matters

Let the batter cool before adding meal and yeast. Yeast is killed by high heat, so the batter must be cool before the yeast goes in. Adding it while hot can stop fermentation and leave the cakes flat.

“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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