Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Potato Yeast
Ingredients
Directions
Prepare the batter
Mash the boiled potatoes smoothly.
Mix in the flour and salt.
Stir in the baker's yeast to form a batter.
Rise and store
Allow the mixture to rise until light.
Bottle and cork it tightly, then store in a cool place.
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.
Photo for illustrative purposes only · Contact us to use it
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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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Provide starch and moisture that give the batter its body.
- White flour
- Adds starch and proteins that help form the batter's structure.
- Baker's yeast
- Ferments the batter, releasing gas that makes it rise and turn light.
The step that matters
Allow the mixture to rise until light. Yeast needs time to ferment the starches and sugars, releasing carbon dioxide gas that puffs up the batter. Stopping before it is light leaves the bread dense.
“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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