Why it works: Hops and flour work together. They rank in the top 32% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
To Make and Preserve Yeast.
Ingredients
Directions
Make the hop liquid
Boil hops in water for 3-4 minutes.
Strain the liquid.
Thicken the strained liquid with flour to a starch-like consistency.
Let the mixture cool until milk-warm.
Ferment
Pour the cooled mixture into a large jar.
Add yeast to the jar.
Let the mixture rise.
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 + flourtop 32% of all pairsSmell alikelowCooked together10 recipes
Shared aroma: eugenol (clove, spicy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yeast
- Ferments the sugars and produces carbon dioxide, which makes the mixture rise.
- Flour
- Thickens the strained liquid to a starch-like body that the yeast can work in.
- Hops
- Add bitterness and aroma to the liquid and help preserve it.
The step that matters
Let the mixture cool until milk-warm. Yeast is killed by high heat, so the liquid must be cooled to a mild warmth before adding it. Too hot and the yeast will not activate and the mixture will fail to 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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