Skip to main content
Main

Dry Yeast

A dried dough made from hops, rye or barley flour, yeast, and water, soaked before use.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rye and barley share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 66 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Dry Yeast

Ingredients

Directions

Make the sponge

  1. Boil the grated hops and water together for 30 minutes.

  2. Strain the mixture and add the rye meal or flour to the warm liquid.

  3. When the temperature cools to room temperature, add the yeast.

  4. The next day, when fermentation occurs, add the barley flour to form a dough.

Dry and store

  1. Cut the dough into thin disks and dry them quickly in the open air or sun.

  2. To use, break the disks into small pieces and soak them overnight in warm water.

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 + barleytop 4% of all pairs
    Smell alikestrong
    Cooked together66 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Hops + ryetop 32% of all pairs
    Smell alikelow
    Cooked together4 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

Rye meal or flour
Provides the starch and body that the fermenting mixture builds the dough around.
Yeast
Ferments the mixture, producing gas that leavens the dough and develops flavor.
Barley flour
Adds more starch to firm the fermented mixture into a workable dough.
Grated hops
Contribute bitterness and aroma to the liquid.

The step that matters

Cooling before adding the yeast. Yeast is killed or slowed by high heat, so the liquid must cool to room temperature before the yeast goes in. Adding it while the liquid is still hot can stop fermentation before it starts.

“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.

You might also like

Cream of Barley SoupCream of Barley Soup10 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes