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Hop Yeast

Yeast mixture steeped in hop water, combined with flour, sugar, and salt, boiled, cooled, then yeast added.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar 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 ↓

Hop Yeast

Ingredients

Directions

  1. Steep the hops in boiling water for 5 minutes.

  2. Mix flour, sugar, and salt in a bowl.

  3. Strain the hop water and pour it hot into the flour mixture.

  4. Boil for 1 minute or until thick.

  5. Let it cool, then add the yeast.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: eugenol (clove, spicy).

  3. Hops + sugartop 43% of all pairs
    Smell alikelow
    Cooked together6 recipes

    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 bitter and aromatic flavour from the hop water.
Flour
Provides starch that thickens the mixture when boiled and feeds the yeast.
Sugar
Gives the yeast a food source and adds mild sweetness.
Yeast
Ferments the sugars and starches, producing gas that leavens the mixture.

The step that matters

Let it cool, then add the yeast.. Hot liquid can kill or weaken yeast cells. Letting the mixture cool to lukewarm before adding the yeast keeps them alive so they can ferment.

“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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