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Dry Yeast

A dough made from hops, rye or flour, yeast, and barley flour, dried into thin disks.

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 and add the rye meal or flour to the warm liquid.

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

  4. The next day, when fermentation occurs, add the barley flour to form a dough.

Dry the dough

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

Use

  1. To use, 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

Grated hops
Adds bitter and aromatic flavour to the cooking liquid.
Rye meal or flour
Provides starch for the yeast to feed on and adds body to the mixture.
Yeast
Ferments sugars into gas and flavour, leavening the dough.
Barley flour
Adds bulk so the fermented mixture forms a workable dough.

The step that matters

Cool the liquid before adding the yeast. Yeast cells are damaged or killed by hot liquid. Letting the mixture cool to room temperature protects the yeast so it can ferment properly the next day.

“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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