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To Make Stock Yeast

A yeast made by mixing hops, flour, and water, then fermenting with stock yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Stock Yeast

Ingredients

Directions

Make the hop tea and paste

  1. Boil hops in boiling water for 2 minutes.

  2. Strain enough of the hop tea into flour to make a stiff paste.

  3. Mix well, then add the remaining hop tea.

Add the yeast

  1. Let the mixture cool, then add stock yeast.

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
Adds bitterness and aroma that balance the flavour of the brew.
Flour
Forms a stiff paste that thickens the mixture and gives the yeast starch to work on.
Stock yeast
Live culture that ferments the mixture and leavens it.

The step that matters

Let the mixture cool before adding the stock yeast. Yeast is a living organism, and high heat can kill it. Waiting until the mixture has cooled keeps the yeast alive so it can ferment properly.

“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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