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Bread Made with Native Yeast

Use caution with native beer for cleanliness.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and beer work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Made with Native Yeast

Ingredients

Directions

  1. In a small bowl, combine the flour and salt.

  2. Make a well in the center and slowly pour in the beer while stirring the flour.

  3. Knead the mixture with your fists until the dough pulls away from the sides of the bowl, adding more flour if needed.

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 + beertop 16% of all pairs
    Smell alikelow
    Cooked together781 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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