Name: Potato-Flour
Ingredients: 12 pounds wheat flour; 6 pounds potato fiber

Why it works: Wheat and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potato-Flour

Ingredients

12 pounds wheat flour
6 pounds potato fiber

Directions

Wash and peel the potatoes, then grate them into a bowl of cold water.
Let the mixture sit until the pulp settles at the bottom and the water clears.
Pour off the water and add more fresh water, stirring the pulp.
Rub the pulp through a fine sieve, adding water as needed.
Let the water stand until the farina settles, then pour off the water gently.
Spread the farina on earthen dishes and dry it by the fire, covered with paper.
Once dry, pound or roll it into a fine powder and sift through a fine sieve.
Combine 12 pounds of wheat flour with 6 pounds of potato fiber to make bread.

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.

Wheat + potatotop 7% of all pairs

Smell alikestrong

Cooked together235 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + potatotop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).