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Bread

Home-made Yeast

A yeast starter made from potatoes, water, flour, sugar, salt, and a yeast cake, used for bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Home-made Yeast

Ingredients

Directions

Prepare the yeast

  1. Cook the potatoes until tender, then drain and reserve the potato water.

  2. In a bowl, mix the flour, sugar, and salt; add the mashed potatoes.

  3. Add the reserved potato water and additional water; when cool, add the yeast cake dissolved in lukewarm water.

  4. Let the mixture stand in a warm place until very foamy.

Use the yeast

  1. If making bread in the morning, use 2 cups of this yeast and 1 cup of water.

  2. Make a sponge with the yeast mixture and let it stand until light, about 1 hour.

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. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

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

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

What each ingredient does

Potatoes
Provide starch and moisture that feed the yeast and give the mixture body.
Sugar
Feeds the yeast, helping it become foamy and active.
Flour
Supplies starch for the yeast to feed on, thickening the mixture into a sponge.
Yeast cake
Provides live yeast cells that ferment the mixture and make it rise.

The step that matters

Let the mixture stand in a warm place until very foamy. Yeast is alive and works best at warm temperatures. Too cold and it ferments slowly; too hot and it can die, so the starter may never foam.

Swap the potato

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

  1. Arrowrootfits better
  2. Beetrootfits better
  3. Sweet potatofits better
  4. Potatothe original

Fit is the average pairing score against 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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