Hop Yeast
Ingredients
Directions
Prepare
Boil a handful of hops in 3 pints of water for 30 minutes.
Strain the liquid into a jar containing 1 cup of flour.
Stir until very smooth.
Ferment and store
When cool, add a little fresh yeast.
Set the mixture in a warm place until it becomes light.
Then seal it tightly.
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
What each ingredient does
- Flour
- Provides starch that the yeast feeds on and forms the thick body of the starter.
- Fresh yeast
- Ferments the mixture, producing gas that makes it light and bubbly.
- Hops (in the method)
- Contributes bitterness and aroma, and helps preserve the liquid.
The step that matters
Adding the yeast when cool. Yeast is killed by high heat, so the liquid must be cool before the yeast goes in. Adding it to hot liquid can stop fermentation before the mixture rises.
“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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