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Baking

Hop Yeast

A batter made with hops, flour, sugar, salt, and yeast that rises.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar 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 ↓

Hop Yeast

Ingredients

Directions

Make the hop water

  1. Pour boiling water over fresh hops and boil until the water is strong with hop flavor.

Make the batter

  1. Strain the boiling hop water over sifted flour to make a batter, not too thin, and let it cool.

  2. If you have a quart of batter, add ½ cup white sugar, 1 teaspoon salt, and 1 cup fresh yeast.

  3. Set the mixture aside to rise.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: eugenol (clove, spicy).

  3. Hops + sugartop 43% of all pairs
    Smell alikelow
    Cooked together6 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Fresh hops
Provide bitter and aromatic hop flavor to the liquid.
Sifted flour
Forms the batter body that the yeast works within.
Fresh yeast
Ferments the batter so it rises and becomes light.
White sugar
Feeds the yeast and adds sweetness.

The step that matters

Letting the batter rise. Yeast needs warmth, time and food to produce gas that lifts the batter. Batter that is too thin or too thick will rise poorly, so the consistency set in the second step matters.

“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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