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Bread

Dkied Yeast

A hop-infused bread made with flour, yeast, and cornmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Hops and flour work together. They rank in the top 32% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Dkied Yeast

Ingredients

Directions

Make the starter

  1. Boil the hops in water for 30 minutes.

  2. Strain the boiling hop-water over the flour in a jar and stir well.

  3. Let it cool until you can bear your finger in it.

  4. Add the yeast and place it in a warm spot until it rises.

  5. Stir it down and continue until fermentation ceases, about 2 days.

Shape and dry

  1. In a pan, combine the yeast with cornmeal, adding more meal to knead well.

  2. Roll out the mixture and cut it into cakes.

  3. Spread the cakes on a cloth over a table or board in a breezy area, turning them often until thoroughly dried.

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

Hops
Adds bitter and aromatic flavour that balances the sweetness of the cornmeal.
Flour
Provides starch and some structure to the batter as it mixes with the hop water.
Yeast
Ferments the mixture so it rises and develops a sour, yeasty flavour.
Cornmeal
Forms the bulk of the cakes and gives them their grainy texture and corn flavour.

The step that matters

Cooling the hop water before adding yeast. Yeast is killed by very hot liquid. Cooling the strained hop water until it is only warm keeps the yeast alive so fermentation can start.

“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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