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Bread

Dry Hop Yeast

A stiff dough made with hops, rye flour, beer yeast, and corn or barley meal, dried into cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rye and corn work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Dry Hop Yeast

Ingredients

Directions

Make the starter

  1. Mix hops, hot water, and rye flour.

  2. Let the mixture cool to lukewarm.

  3. Add beer yeast.

  4. Allow it to ferment overnight.

Shape and dry

  1. Add corn or barley meal.

  2. Knead into a stiff dough.

  3. Roll the dough to about ½ inch thick.

  4. Divide into cakes.

  5. Dry completely in a warm room or in the sun, turning frequently.

  6. Store in well-closed pots for long-term 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. Rye + corntop 7% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + beertop 16% of all pairs
    Smell alikelow
    Cooked together781 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rye + beertop 17% of all pairs
    Smell alikemoderate
    Cooked together19 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Hops
Provide bitterness and aroma, and help preserve the bread.
Rye flour
Supplies starch and proteins that feed the yeast and give the dough body.
Beer yeast
Ferments the starter, producing gas that lightens the dough.
Corn or barley meal
Adds bulk and structure to the stiff dough.

The step that matters

Allow it to ferment overnight. Fermentation needs enough time and mild warmth for yeast to multiply and produce gas. Too short a rest leaves the dough dense and under-developed in flavour.

“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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