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Bread

Hop Yeast

A bread made with hops, flour, yeast, water, and boiled potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and potato are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hop Yeast

Ingredients

Directions

Make the hop tea

  1. Boil the hops in water until the strength is extracted.

Make the mush

  1. Rub the flour smooth with cold water, then strain the hop tea and mix it in.

  2. Cook slowly like mush for 5 to 10 minutes.

Add the yeast and rise

  1. Let it cool, then add the yeast and mashed potatoes.

  2. Transfer to a stone jug or bottles to rise.

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 + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: eugenol (clove, spicy).

  3. Hops + potatotop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Hops
Provide bitterness and aroma that flavour the bread and help preserve it.
Flour
Thickens the liquid into a mush that gives the bread body.
Yeast
Ferments the sugars so the bread rises and becomes light.
Potatoes
Add starch and moisture to the dough, helping it stay soft.

The step that matters

Let it cool before adding the yeast. Yeast is killed or weakened by hot liquid, so the mush must cool enough before the yeast goes in for the bread to rise properly.

Swap the potato

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

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against hops, flour. 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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