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Hop Yeast

A yeast starter made from hops, malt, flour, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tea and malt work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 14 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Hop Yeast

Ingredients

Directions

Make the hop tea

  1. Boil the hops and water together for 5 minutes.

  2. Strain the water into the flour and malt while hot, and stir well.

Thin and proof

  1. Thin down the mixture until it is as thin as milk.

  2. Add the stalk yeast and let it stand for 6 hours for proof before use.

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. Tea + malttop 21% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

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

  2. Malt + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Tea + flourtop 25% of all pairs
    Smell alikelow
    Cooked together449 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

Flour
Forms the bulk of the starter and gives it body, while its starches feed the yeast.
Stalk yeast
Ferments the starter, producing gas and flavor that leaven the mixture.
Sweet malt
Supplies sugars that the yeast consumes, adding sweetness and driving fermentation.
Hop tea
Adds bitterness and aroma to the starter.

The step that matters

Add the stalk yeast and let it stand for 6 hours for proof before use.. The yeast needs enough time to multiply and become active. Using the starter before it has proofed fully gives weak fermentation and less rise.

“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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