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
Boil the hops in water for 3-4 minutes.
Strain the liquid and thicken it with flour to the consistency of starch.
Let it cool until milk-warm.
Pour into a large jar, add the yeast, and let it work.
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
- Hops
- Adds bitterness and aroma, and helps preserve the liquid as a yeast starter.
- Flour
- Thickens the strained liquid so it forms a starch-based body for the yeast to work in.
- Yeast
- Ferments the sugars in the liquid, producing gas that makes the mixture rise and work.
The step that matters
Letting it cool to milk-warm before adding the yeast. Yeast is a living organism. Liquid that is too hot can kill it, while cool liquid slows fermentation. Milk-warm is a gentle temperature that keeps the yeast active.
“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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