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Yeast, Home-made

A homemade yeast starter made from hops, water, salt, sugar, flour, and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Yeast, Home-made

Oven, in the book's wordsA medium oven

Ingredients

Directions

Make the hop liquid

  1. Boil the hops in water for 30 minutes.

  2. Strain the liquid and let it cool to the temperature of new milk.

  3. Add salt and sugar to the cooled liquid.

  4. Beat the flour with some of the liquid and mix everything well.

  5. Stir frequently and keep it near the fire while making.

Add potatoes and ferment

  1. Two days later, add the boiled and mashed potatoes.

  2. Let the mixture stand for 24 hours, then strain and bottle it.

  3. Do not cork the bottle until it has stopped fermenting.

  4. Shake the bottle well before using.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + potatotop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: eugenol (clove, spicy).

  5. Hops + potatotop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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.
Flour
Feeds the yeast and thickens the mixture into a starter.
Potatoes
Provide starch and sugars that feed fermentation and add body.
Sugar
Feeds the yeast so it can ferment and produce gas.

The step that matters

Do not cork the bottle until fermentation has stopped. Fermentation gives off carbon dioxide. A sealed bottle still fermenting can build pressure and burst, so the cork should wait until the activity has finished.

Swap the potato

How well each one fits the dish's main ingredients (hops, sugar, flour):

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against hops, sugar, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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