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The Second Yeast

A yeast starter made from mashed potatoes, flour, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and sugar 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 ↓

The Second Yeast

Ingredients

Directions

Prepare the potatoes

  1. Boil the potatoes until soft.

  2. Mash the potatoes through a colander.

  3. Add 1 teaspoon of the potato water, flour, sugar, and salt to the mashed potatoes.

Make the starter

  1. Let the first yeast stand all day.

  2. When cool, mix with the first yeast.

  3. Let it stand overnight.

Store

  1. Store in a cool place and make fresh every two weeks.

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 + sugartop 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 starter body.
Flour
Supplies starch that yeast can break down into sugars for fermentation.
Granulated sugar
Gives the yeast an easily used food source, speeding up fermentation.

Swap the potato

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

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

Fit is the average pairing score against flour, 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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