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Bread

Hop Yeast

A yeast made from hops, flour, and yeast, used to make bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hop Yeast

Ingredients

Directions

Make the hop starter

  1. Boil a large handful of hops in 2 quarts of water until it becomes a strong tea.

  2. Strain the tea into a jar.

  3. Mix in 1 pint of flour until smooth.

  4. Let the mixture cool.

  5. Add ½ cup of yeast.

  6. Set it in a warm place until it rises.

  7. Once risen, store it tightly.

Make and dry the cakes

  1. Take some fresh yeast.

  2. Thicken it with meal or flour until stiff.

  3. Roll out the mixture.

  4. Cut it into thin, small cakes.

  5. Dry the cakes in the sun.

Use the cakes

  1. Soak the cakes in milk for 1 hour.

  2. Use the soaked cakes to make bread.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Yeast
Ferments the mixture so that it rises and gives the bread lift.
Flour
Forms the thick body of the starter and gives structure to the dough.
Hops (in the method)
Adds bitterness and aroma to the tea and helps preserve the starter.

The step that matters

Let the mixture cool before adding the yeast. Yeast is killed by high heat, so adding it to a hot tea would stop it from fermenting and the mixture would fail to rise.

“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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