Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Crumpets
Ingredients
Directions
The book gives no oven temperature. The 100°F (38°C) in the steps was added when the recipe was transcribed, as a starting point.
Sift the flour and salt together.
Heat the milk and water to about 100°F (38°C) and dissolve the yeast in the water.
Mix the yeast mixture into the flour and salt to form a thin liquid paste.
Mix thoroughly and let it stand for 1 hour.
Beat the mixture well again and let it stand for another hour.
Clean your stove or hot plate and grease it with a cloth.
Prepare rings about ½ inch deep and grease them.
Pour ½ cup of batter into each ring and spread it evenly.
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.
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More crumpets recipes
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.