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 ↓
Yeast
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the starter
Combine the hops and water in a pot and bring to a boil.
Add the sifted flour gradually, stirring continuously until smooth.
Ferment
Let the mixture cool to room temperature.
Once cooled, cover and let it sit in a warm place for 24 hours to ferment.
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.
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Hops + flourtop 32% of all pairsSmell alikelowCooked 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
- Add bitterness and aroma, and their acids slow spoilage by unwanted microbes.
- Flour
- Supplies starch and nutrients that feed the fermenting microbes and thicken the mixture.
The step that matters
Adding the flour gradually while stirring. Flour dumped in at once clumps and forms lumps that are hard to smooth out. Stirring as it goes gives an even, smooth mixture that ferments more evenly.
“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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