Why it works: Potato and hops work together. They rank in the top 39% of all ingredient pairs, and cooks put them together in 3 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓
Potato Yeast
Ingredients
Directions
Prepare the potatoes
Pare and cut the potatoes into small pieces.
Cover with water and boil until soft.
Mash the potatoes in the water.
Make the hop liquid
Boil the hops in ½ cup of water, then strain.
Make the starter
Add the strained hops to the mashed potatoes.
Let the mixture cool, then add a little of your old yeast.
Set aside to rise.
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 + hopstop 39% of all pairsSmell alikelowCooked 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
- Potatoes
- Break down into a starchy mash that gives the dough body and moisture.
- Hops
- Add bitterness and aroma, and help preserve the starter.
- Old yeast
- Provides the living cultures that ferment the mixture and make it rise.
The step that matters
Let the mixture cool before adding the yeast. Yeast is killed by high heat, so the mash must be cool enough that it will not harm the living cultures before they are added.
“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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