Why it works: Hops and malt work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
A Baker's Yeast
Ingredients
Directions
Boil hops in water for 1 hour, adding more water as needed.
Strain the liquid and mix it with malt.
Cover and let it stand for 8 hours until warm.
Stir in the yeast and mix well.
Let it work for 10 hours, then strain through a fine sieve.
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 + malttop 49% of all pairsSmell alikelowCooked together1 recipe
Shared aroma: guaiacol (smoky, sweet).
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 that balance the sweetness of the malt.
- Malt
- Provides sugars that the yeast ferments, producing gas and alcohol.
- Good yeast
- Ferments the malt sugars, causing the liquid to work and rise.
The step that matters
Cover and let it stand until warm. The mixture must be warm enough for the yeast to become active. Too cold and fermentation stalls; the warmth encourages the yeast to multiply and work.
“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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