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Dry Yeast

A dough made from rye or barley flour, hops, water, and yeast, dried into disks and soaked before use.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rye and barley share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 66 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Dry Yeast

Ingredients

Directions

Make the starter

  1. Boil the grated hops and water together for 30 minutes.

  2. Strain the mixture.

  3. Add the rye meal or flour to the warm liquid.

  4. When the temperature cools to room temperature, add the yeast.

  5. Wait until the next day for fermentation.

Form and dry the dough

  1. Add the barley flour to form a dough.

  2. Cut the dough into thin disks and dry them quickly in the open air or sun.

Soak and finish

  1. Break the disks into small pieces and soak them overnight in warm water.

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. Rye + barleytop 4% of all pairs
    Smell alikestrong
    Cooked together66 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: eugenol (clove, spicy).

  5. Hops + ryetop 32% of all pairs
    Smell alikelow
    Cooked together4 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Barley flour
Forms the bulk of the dough and gives it structure once mixed with the liquid.
Rye meal or flour
Adds body and substance to the starter mixture before fermentation.
Yeast
Ferments the mixture, producing gas and flavor that leaven the bread.
Grated hops
Contributes bitterness and aroma to the liquid it is boiled in.

The step that matters

Add the yeast only after the liquid cools to room temperature. Yeast is killed by high heat, so adding it to warm liquid can stop fermentation. Cooling first keeps the yeast alive to ferment the mixture.

“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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