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Potato Yeast

A potato dough made with sugar, flour, salt, water, and yeast, left to rise and then stored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Potato Yeast

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 ↓

Potato Yeast

Ingredients

Directions

Make the dough

  1. Boil and mash the potatoes in the morning.

  2. Add sugar, flour, and salt; stir well.

  3. Pour in boiling water and stir.

  4. Add cold water and stir again.

  5. Mix in the yeast and place in a warm spot.

Rise and store

  1. When it rises to the top, stir it down.

  2. Repeat stirring several times throughout the day.

  3. At night, strain and transfer to a jug.

  4. Store in a cool place.

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.

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.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

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

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

What each ingredient does

Potatoes
Provide starch and body, and their cooking water adds moisture to the dough.
Flour
Adds starch and structure to thicken the mixture.
Sugar
Feeds the yeast and adds sweetness.
Yeast
Ferments the sugars, producing gas that makes the dough rise and turn airy.

The step that matters

Mixing in the yeast in a warm spot. Yeast works best within a moderate temperature range. Water that is too hot can kill it, and a cold spot slows fermentation, so the dough may fail to rise.

Swap the potato

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

  1. Arrowrootfits better
  2. Beetrootfits better
  3. Sweet potatofits better
  4. Potatothe original

Fit is the average pairing score against 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.

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