Why it works: Hops and potato 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 ↓
Home Made Yeast
Ingredients
Directions
Prepare the mixture
Boil the hops in the water for 10 minutes.
Grate the potatoes and stir them into the hot water after straining the hops.
Add the salt and boil again.
Add the yeast and keep it
Once cool, add the yeast and mix well.
Raise the mixture over the fire in a pan, then keep it in the cellar covered with a board.
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.
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Hops + potatotop 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
- Hops
- Adds bitterness and aroma, and helps slow spoilage in the mixture.
- Potatoes
- Supply starch that the yeast can ferment into sugars and gas.
- Yeast
- Ferments the sugars, producing carbon dioxide that makes the mixture rise.
The step that matters
Add the yeast once cool. Yeast is killed by high heat, so adding it to hot liquid can stop fermentation. Waiting for the mixture to cool keeps the yeast alive to work.
“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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