Commercial bakeries use fresh yeast, but dry is more convenient at home. Image Credit: Jupiterimages, Brand X Pictures/Stockbyte/Getty Images

Exploring vintage cookbooks can be great fun for cooks and bakers, though adapting to outdated techniques and now-rare ingredients can make it challenging. For example, many cookbooks dating from the first half of the 20th century call for yeast in cake form, which is now relatively rare and not stocked in all stores. Converting an old recipe to use dry yeast — or a modern recipe to use cake yeast, once you've found it — is relatively straightforward.

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A Quick Yeast History

Archaeologists have demonstrated that breads risen with wild yeasts were already well known in ancient Egypt and Mesopotamia, but it wasn't until the late 19th century that they were identified by French scientist Louis Pasteur. Pasteur's quest for pure, refined yeast was intended to revolutionize the wine industry — which it did — but brewers and bakers benefited as well. Within a few short years, manufacturers had begun producing purified fresh yeast in cake form for professional and home bakers. Compared to older techniques using starters or sourdough, fresh yeast produced a much faster and more reliable loaf of bread.

Fresh Versus Dry Yeast

Fresh yeast is the preferred version for the most serious bakers, because the yeast cells are live and fully active as soon as it's added to the dough. It begins rising the dough quickly, and it lasts longest in the kind of slow-rising doughs favored by artisanal bakers. Unfortunately, it's also highly perishable. In weeks or even days, it can die or become moldy and unusable. Active dry yeast addresses that problem by drying out the yeast cells, rendering them dormant and surrounding them with a protective shell of dried yeast cells. Dry yeast can last for months on the shelf, rather than days in the refrigerator, making it a more practical option for home bakers.

Doing the Math

Active dry yeast is sold in small envelopes weighing 7 grams, or 1/4 ounce, and measuring 2 1/4 teaspoons. That's enough yeast to leaven a batch of bread with 3 to 4 cups of flour. Fresh cake yeast is sold in two sizes, smaller blocks of 0.6 ounce or larger cakes of 2 ounces. One small block, or one-third of the larger block, is equivalent to an envelope of dry yeast and will raise the same amount of dough. If you're converting from a recipe that measures its ingredients in weights, you'll have to do the math. Multiply the weight of fresh yeast by 0.4 to arrive at the correct weight of dry yeast, or divide the amount of dry yeast by 0.4 to convert to fresh yeast.

A Few Other Details

Fresh yeast and dry yeast are both liveliest when they're warm, but they require slightly different temperatures. Recipes using dry yeast usually specify that your wet ingredients should be at a temperature of about 110 degrees Fahrenheit, nicely warm to the touch. Fresh yeast isn't surrounded by a shell of dead cells, so it favors liquids at about 90 to 95 F, just lukewarm to the touch. Both can be started in water if you wish, to ensure that they're alive and working, or can be added directly to the dry ingredients and then moistened when the liquids are added to the dough. It's largely a matter of personal preference, and finding what works for you.

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We all know how hard it is to incorporate fresh eats into a packed schedule. Thankfully, there are easy recipes out there that will help cultivate your culinary repertoire without taking up too much of your time. From weeknight meals to seasonal festivities, these 10 recipes prove that you can learn how to make effortless dishes and drinks for every event on your calendar.

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A Kid-Friendly Weeknight Meal

Dinners on weeknights are tough to put together, and they're even harder to do when you have kids. Make this taco casserole for after soccer practice or art lessons. It tastes way better than most of your takeout options, and you'll have enough for everyone's lunches the next day.

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A Grownup Dinner Party

When you have friends over for a real dinner party, think about serving turkey burgers. Don't worry if you don't have a grill — you make these bad boys in the oven. Include some fries as a side to complete the meal, of course.

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An Office Potluck

We've all been there: there's going to be a holiday party or a shower at the office, and you have no idea what to bring. From now on, you're good to go with mozzarella-filled meatballs. You can make the meatballs the night before, and keep them warm in a crockpot in the office kitchen. So, so easy.

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A Blowout Block Bash

The next time your neighborhood gets together, try bringing two or three plates of barbecue chicken to the buffet table. If you're feeling adventurous, you can spend some weekend time experimenting with homemade barbecue sauce, too. Get some friends to make coleslaw or biscuits for the perfect complements, and it'll be one memorable block party.

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A Sick Day at Home

Save this chicken rice soup to your recipe board on Pinterest for the next time you're feeling a cold coming on. This version uses a slow cooker, so you can spend all day recovering and not hunched over the stove. And when it's time to pour this steaming goodness into a bowl, the smell alone will make you feel better.

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A Lunch With Your Girls

On a Saturday morning, call up your friends to see if they're up for a homemade lunch. Mention that you're making grilled cheese with apricot, bacon and brie, they'll reply that they're on their way. Getting to spend time with your girls + a unconventional twist on a classic sandwich you love = perfect weekend.

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A Healthy Mid-Day Snack

Skip the pantry the next time you get a craving for something sweet, and go straight for the fridge. This how-to on hardboiled eggs is so easy, you'll never reach for a snack pack ever again. Pair it with some crackers or a cheese stick. Egg-cellent.

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A Sunday Brunch Treat

Having brunch at home will be better than going out when you start making beer bread. The thick and moist bread tastes great with butter and jam, and it makes for decadent French toast, too. Pro tip: Add in some extras like cooked bacon or chocolate chips when you've mastered the original recipe.

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A Bestie’s Summer Birthday Party

When you get the invite for your BFF's low-key celebration, tell her you'll take care of the dessert and that you're bringing fancy popsicles. This version has cucumber, pineapple and mint flavors, which is perfect for the summer. It'll be a huge hit: everyone will appreciate the alternative to cupcakes or ice cream, and how beautifully and simply easy they are.

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A Swanky Summer Soiree

Making most cocktails seems to require an extensive knowledge of bartending, which can be frustrating when all you want is a drink that tastes good for a midsummer night's party. Don't even worry about it — red wine sangria will do the trick. Don't forget to pick out your favorite red to really make it special for your guests. When you incorporate easy recipes like these into your everyday life, you'll master the kitchen and any occasion on the horizon.

Image Credit: Jackie Dodd

Cook several tortillas at once using a large skillet or griddle. Image Credit: Jupiterimages/Photos.com/Getty Images

While eaten as a component of cuisines a world apart, roti and whole wheat flour tortillas are nearly identical. These flat breads serve as both a utensil for grasping food and as a wrap for eating it, and are quick and simple to prepare. You can make your own roti or whole wheat tortillas in less than an hour, so you can enjoy them the best possible way — freshly made.

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The Heart of the Difference

What differentiates roti and whole wheat tortilla is that they each contain different fats to lend smoothness to the dough. Whole wheat tortillas use lard or shortening to create their silky and smooth texture, while the slightly rougher roti dough relies upon vegetable oil, canola oil — or no oil at all. In a pinch, and because of their close similarity, whole wheat tortillas or roti can be substituted for one another with little discernible difference.

Whole Wheat Tortillas

Served widely in Mexican cuisine, whole wheat tortillas range in size from 6 to 10 inches in diameter and are used to wrap both tacos and burritos. Make whole wheat tortillas with four simple ingredients — whole wheat flour, salt, vegetable shortening or lard and warm water. Combine the salt and whole wheat flour with the shortening or lard until it incorporated and slowly pour the water in, mixing as you go. Knead the dough for three to five minutes until it is smooth. Working quickly, divide the dough into balls the size of a golf ball and cover with a towel for 30 minutes to rest before rolling and cooking.

Making Roti

Roti is just one of several different types of flat bread used in Indian cuisine, but also one of the most simple. Make roti by combining whole wheat flour with salt in a bowl, drizzling the mixture with oil and adding in warm water while stirring the dough as you go. Once the dough holds together, knead it for two to three minutes until it becomes smooth and the same consistency as tortilla dough. Divide the dough and roll it into golf ball-sized portions. Let the dough rest for at least 15 minutes on the counter before rolling and cooking.

Roll and Cook Flat Breads

After the dough rests, the steps for creating roti and whole wheat tortillas are the same. On a lightly floured surface, roll out each dough ball until it forms a 6- to 7-inch circle. Turn the balls several times as you roll in order to achieve a well-rounded circle. Roll all of the dough out, separating each layer with wax paper or parchment paper to prevent sticking. Heat a cast iron or non-stick skillet over medium-high heat and place each tortilla or roti in it for 30 to 45 seconds on each side or until it gets spotty brown. Remove the flat bread from the pan and cover it in aluminum foil until serving time.