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Hop Yeast

A yeast made by mixing grated potatoes with hop tea, salt, sugar, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and tea work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Hop Yeast

Ingredients

Directions

  1. Grate the raw potatoes.

  2. Boil the hop tea and pour it over the grated potatoes, stirring constantly for 2 minutes.

  3. Add the salt and sugar, then let the mixture cool to milk-warm.

  4. Stir in the yeast and set in a warm place until it is done working.

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. Potato + teatop 10% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

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

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

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

  3. Tea + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,204 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

Raw potatoes
Starch that supplies the body and sugars the yeast feeds on during fermentation.
Hop tea
Liquid base that adds bitterness and aroma and helps preserve the starter.
Sugar
Quick food for the yeast, driving fermentation and its rise.
Yeast
Live culture that ferments the sugars, producing gas that leavens the mixture.

The step that matters

Let the mixture cool to milk-warm before adding the yeast. Yeast is killed by very hot liquid. Cooling to a mild warmth keeps the culture alive so it can ferment the sugars properly.

Swap the potato

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

  1. Capsicumfits better
  2. Arrowrootfits about as well
  3. Potatothe original
  4. Mustardfits about as well

Fit is the average pairing score against tea, sugar. 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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