MULTIGRAIN PITAS - TASTY POCKETS

Multigrain Pitas and Pains a l'Ancienne - I bake them every week

You can find an updated and completely re-written version of this post here.















"Can you bake pitas, too?" Kathryn, the lovely owner of A&B Naturals, asked me one day. Their usual supplier wasn't available anymore. I had never made them, so I said with conviction: "Yes!"

At least I knew where I could find a pita recipe!

In "Whole Grain Breads", one of my favorite baking books, Peter Reinhart has a recipe for whole wheat pitas. And whole grains are just what my customers at A&B prefer.

I started my first pita dough. No big deal, until I got to the shaping part. The pitas had to be rolled out  no thinner than 1/4 inch (6 mm), and to an 8-inch (20 cm) diameter. But my pitas already reached this thickness at 6 1/2 to 7 inches (16 to 18 cm.)

A high oven temperature is key to a pita's proper horizontal separation into two layers. This high temperature has to be maintained during the whole bake, from below as well as from above.

Many cheaper ovens don't heat up to the necessary 550ºF (280ºC.) Without that boost pitas can't produce the large gas bubble that creates a pocket. And without a pocket - no delicious filling!

A baking stone, or a rack lined with unglazed terracotta tiles (like I have), works best for keeping the  temperature stable, even when the oven door has to be opened several time during the baking process. And very hot stones make the best baking surface for pitas, too.

To reheat fast enough after each opening of the door I remembered Peter Reinhart's advice for baking pizza ("American Pie"), where the problem is the same: intermittently switching the oven to broil for a short time.

How many pitas can you bake at the same time? One batch of dough makes 8 (or 6, if you want larger ones.) Peter Reinhart says one at a time, but, of course, being a semi-professional this time consuming process didn't appeal to me too much.

After some trials, I found that I can put two at the same time in the oven. That's the maximum, with more it becomes very difficult to get them in and out of the oven without damage, and to keep control over their baking process.

One or two pitas can be baked at the same time

Of course, it takes a little bit of experience to slide the pitas into the oven without them folding over in one place, and to extricate them without nicking them with the paddle.

But it's not rocket science, a smart child can do it: Little Josh, our carpenter's son, thought it more fun to help with baking than reading his book!

Josh has good reason to be proud!

Slow fermentation gives this pita its excellent taste. It also softens the 7-grain mixture I substitute for some of the whole wheat flour.

I add an overnight bulk rise in the fridge, this is more practical for my schedule and, in my opinion, also improves the taste even more.

Though I often reduce the sweetener in Peter Reinhart's recipes, this whole grain bread needs the full dose.

We like our pita filled with grilled Halloumi cheese, tomato and lettuce - the way we had it in Girne/Kyrenia on Cyprus.

And how do my customers at A&B Naturals like them? They fly off the shelf so that I have to bake them every week!


MULTIGRAIN PITA  (8)

Soaker
170 g whole wheat flour
  57 g multigrain mixture (mine is made with cracked rye, wheat, barley, corn and oats, flaxseed, and millet)
    4 g salt
170 g water

Biga
227 g whole wheat flour
    1 g instant yeast
170 g water

Final Dough
All soaker and biga  (cut in pieces, they blend easier into the dough)
113 g whole wheat flour
    5 g salt
    5 g instant yeast
  28 g honey or agave nectar
  14 g extra virgin olive oil

DAY 1:
In  the morning:
In a small bowl, stir together all soaker ingredients until everything is hydrated. Cover, and leave at room temperature.

Place all biga ingredients in mixer bowl. Mix at low speed for 1-2 minutes, until all flour is hydrated. (Or stir with wooden spoon) Knead at medium-low speed (or with hand) for 2 minutes. Let rest for 5 minutes, then resume kneading for another 1 minute.

Place biga in oiled bowl, turn around to coat with oil, cover, and place in refrigerator (remove 2 hours before using.)

Evening:
Mix all final dough ingredients at low speed (or with hand) for 1-2 minutes, until combined. Knead at medium-low speed (or with hand) for 4 minutes (dough should be a bit tacky, but not sticky. If necessary, adjust with a little extra water or flour.)

Let dough rest for 5 minutes, then knead for 1 more minute. Transfer to oiled container, turn around to coat with oil, cover and place in refrigerator overnight. (Dough can be shaped cold the next morning.)

BAKING DAY:
Preheat oven as high as possible, at least to 550ºF (280ºC). Place baking stone in the upper third of oven.

Divide dough in 8 equal pieces (ca. 120 g), shape into rounds and place, seam side down, on parchment lined baking sheet or tray. Cover, and let proof for 45-60 minutes until rolls have grown to 1 1/2 times their original size.

Transfer rounds to floured work surface. Dust them well with whole wheat flour. With a few strokes, roll each piece to a 4-inch (10 cm) disk, and put them on a pile.

After all rolls are rolled out, turn pile around, so that the first disk is on top. Re-roll out disks so that they are 1/4-inch (6 mm) thick, with a diameter of 6-1/4 to 7 inches (16 -18 cm). Place (separately) on baking sheet or tray, cover, and let rest for 15 minutes.

Switch oven to broil 5 minutes before baking, so that stone gets really hot. Sprinkle peel*) with a little flour (not much is needed since pitas are fairly dry.)

Place 1 or 2 pitas on peel, and slide them onto hot baking stone. Watch them through the oven window! They start building large bubbles, and puff up like a balloon after ca. 2 minutes. Now they need only 20 seconds more to be done (they should stay soft.) Remove them with peel, and let them cool on wire rack.

Repeat with remaining pitas, always waiting for the oven to reheat again (switch briefly to broil after taking one batch out, if this takes too long.)

*) A wooden peel works best for sliding pitas into oven, but a metal one works better to remove them quickly - it has a sharper edge.

Pitas deflate quickly, once they are out of the oven

 
To store:
Multigrain pitas keep fresh for several days in a plastic bag. Normally a taboo for every bread aficionado, this is necessary to keep them soft, and prevent them from drying out.

They also freeze well, individually wrapped in plastic foil, then placed in a ZipLock bag.

(This recipe is an adaptation of Whole Wheat Pitas from Peter Reinhart's "Whole Grain Breads".

Submitted to Yeast Spotting

CLASSIC FRUIT TART

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A light, fruity dessert seems rather enticing, when temperatures reach almost 90 degrees.

The blueberries, raspberries and blackberries in our garden are still green - (and the poor little strawberries get "slugged" before they are ripe), but the supermarket has now berries in good quality - not that watery stuff from California.

Therefore, Hanaâ's Avid Bakers' Challenge for July couldn't have come at a better time - the Classic Fruit Tart from "The Weekend Baker".

Not ripe yet - blueberries in our garden

Abigail Dodge wrote this book for people who don't like spending hours in the kitchen, when smart do-ahead steps are possible, and the refrigerator is your friend.

Usually I follow Abby's make-ahead suggestions, but my oven was still hot from my Saturday bread baking, and I had invited a neighbor for tea.

And, really, what could be nicer than a toasty kitchen, heated from baking pitas at 550º F - when outside temperatures almost reach the 90 degree mark? (My husband only rolled his eyes...)

I made the dough, substituting a quarter of the all-purpose flour with spelt. Being a bit in a hurry, I chilled my finished dough disk only for 30 minutes, the minimum given time.

After preparing the pastry cream I rolled out the dough on a silicone mat. Soon I realized the impossibility of achieving the desired 14"-round, the dough started tearing, and there was no way to roll it around the pin without total disintegration.

Cooling the dough was not an option - my nice, practical King Arthur silicone mat was too large for the fridge. Its size made it also too difficult to flip it over the tart pan. Sweating and desperate, I searched my kitchen for anything that could help me get the dough in the right place.

Fortunately I found a metal cake platter that I could press on the dough, then flipping it over the tart pan. But not without mishap, the sharp fluted edge of the pan cut right through the dough, and the whole pain of rolling out the round to that size had been in vain - "for the cat", as the Germans say.

Skippy couldn't care less!

 Using the cut off dough pieces I pinched together a half-ways even rim, and put the tart in the oven. When I took it out, I saw with great displeasure that, in spite of all my gentle handling, the dough had opened up some ugly cracks in the bottom.

But pastry cream covers all baking sins with a layer of pure innocence, and fresh blackberries and raspberries gave the tart a pretty, cheerful look.

And the reward for all that effort? The tart was absolutely delicious, and everybody had a second helping!

Afterwards I looked through basic tart recipes (from William-Sonoma, "Fine Cooking" and "Cook's Illustrated") to see whether there were some helpful hints. Obviously a cooling time of just 30 minutes for the dough was not enough, it should have been 1 hour instead.

Rolling out the dough to a 14"-round for a 9"-inch pan seems rather unnecessary, 2 inches larger than the pan should have done it.

And in William-Sonoma's "Pie & Tart" I even found my own scribbled note: "Roll out the dough on a thin plastic cutting board, and flip it over the pan".  That's exactly what I will do the next time. Or just press into the pan with my fingers!

RED BERRY DESSERT - ROTE GRÜTZE

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Hot summer days and ripening berries are a sure sign of "Rote Grütze" coming up on my culinary horizon. Rote Grütze (literally translated "red gruel"- sounds awful, I know!) is a fruity, refreshingly tangy dessert, made of at least two (but better more) kinds of red berries. One should be tart, like raspberries, sour cherries, or red or black currants. The others can be strawberries, sweet cherries, blueberries, blackberries - the last two I consider honorary red berries.

Rote Grütze is a traditional dessert of Northern Germany and Denmark (where it's called Røde Grøde). In summer you'll find it on the menu of many restaurants, and every housewife in Hamburg or Esbjerg will serve it to her family, surrounded by whipped or liquid cream, vanilla sauce or vanilla ice cream.

Originally a Northern specialty, Rote Grütze became so popular that it slowly made its way further down to the South. Even conservative Bavarians - who usually poo-poo everything beyond the "weisswurst equator" - don't seem to shun this "Prussian" intruder.

Unfortunately I can't get red or black currants here in Maine - they might harbor a bug that is harmful to white firs. And fresh sour cherries are hard to find, too, only at Trader Joe's or Whole Foods, in Portland.

Therefore I like using a frozen berry mixture, adding fresh berries from the supermarket or street vendors. The use of vanilla pudding powder instead of starch is, also, very convenient. Your thickener comes prepackaged and pre-flavored.

My version is as easy to make as it tastes good. When we have a summer party, it's always a great hit with our guests, we have never any leftovers!

Ingredients:
1 package vanilla pudding powder*)
3 tbsp. cold water
500 g mixed berries, fresh or frozen (reserve 1/4 cup to add later)
3-4 tbsp. sugar, depending on tartness of berries
2-3 tbsp. Creme de Cassis (black currant liqueur), or other fruity liqueur (optional)

*) Some pudding powders are not sweetened, and some have to be dissolved in hot liquid. In those cases, add more sugar to taste, and mix with hot water. But don't add the milk as per package instructions - you are making Rote Grütze, not regular vanilla pudding!

How to make:
In a small bowl, stir together pudding powder with water, until dissolved and smooth.

In a saucepan, stir together frozen berries with sugar and thaw on low heat. Add fresh berries (except for the 1/4 cup to add later,) and stir until combined.

Add dissolved vanilla pudding powder in a steady stream, stirring constantly. Bring to a boil, stirring frequently. Reduce heat to low, and let simmer, stirring frequently until berry mixture thickens (that doesn't take very long.)

Remove from heat, and stir in remaining fresh berries and Creme de Cassis (if using). Pour into glass bowl. Let cool down to room temperature, then refrigerate until chilled.

Serve with cream, vanilla ice cream or vanilla sauce.

Tip:
If you don't like seeds in the dessert - and don't mind the extra work - puree and strain berries before adding the pudding powder.

BRIOCHE BREAD - BRAIDED INTO SUBMISSION

Our ABC challenge for June was "Brioche Bread" - we bake our merry way through Abby Dodge's wonderful book: "The Weekend Baker". I was quite pleased with Hanaâ's choice (she is the instigator of this challenge), because I like brioches.

My last memory of this buttery pleasure was my daughter's graduation from the New England Culinary Institute. I swear there was never a graduation with better food than at the Trapp Family Lodge in Vermont.

I had made brioches twice before, one from a German baking book - hard work, kneading the butter into the dough (my hands hurt!) but great taste. The second one an easier recipe from Peter Reinhart, less rich, but, unfortunately, also less satisfying.

Following Abby's do-ahead suggestion, I mixed the dough in the evening, before putting it to sleep  in the fridge.

Due to my inexperience with this particular kind of dough - my two earlier bakes were a long time ago - I was a bit leery about over-mixing. When, after the required kneading time, the dough did not pull away from the bottom of the bowl, I gave it a few more minutes, and then started feeding it with butter, no matter what.

Even though I had already cut the butter in 16 (instead of 8) pieces, I found that it took quite long for them to be absorbed into the dough. The dough got warmer and warmer - and I got cold feet!

When the temperature reached over 90ºF, visions of dying yeast cells caused me to rip the bowl from under the dough hook, taking it to a safe, cooler place. It was smooth, but still sticky, so I applied two stretches and folds, with a 10 minute break, before placing it in the refrigerator.

Overnight the dough had risen mightily, and would have busted the lid, if that had been less tight. After giving it an hour to warm up a bit, I started with the shaping process. But this dough didn't play by the recipe's rules, it clung to every surface it could reach.

With oiled hands and bench, I forced it finally into submission, rolling it into shaggy strands (where was the promised smoothness?), braiding it into a halfway decent plait, and sprinkling it with chopped hazelnuts to give it a bit of crunch.

As if nothing had happened, my loaf rose nicely, and looked quite pretty, when it came out of the oven.The crust had a nice, nutty crunchiness, and the crumb was soft and rich.

And the taste? Maybe I'm spoiled by my memories, and the subtle orange blossom flavor of the Mexican "Pan de Muerto" I just made.

Abby's "Brioche Bread" is a nice loaf, mild, neither too rich, nor too sweet - but will not make it into my most memorable Bread Hall of Fame.

MUESLI ROLLS

Muesli Rolls

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A while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others.

To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my baking books.

Published in 1997, I use "Brot und Kleingebäck" mainly as resource, adapting the old, labor intensive methods to more modern techniques that require less brawn and hands-on work, thanks to longer fermentation and refrigerator sleepovers.

Interesting recipes but old techniques

These little (or no)-knead methods, described by Peter Reinhart, Jim Lahey, and others, are much easier to work with. And not only that, they also improve the taste.

I started the evening before, kneading the dough, then let it slowly rise overnight in the fridge. The next morning I baked my rolls. When they came out of the oven, they looked - and smelled - very appetizing.

I couldn't wait to have my first bite, but what a disappointment - I found that "the proof was in the Muesli Rolls". They tasted good, yes, but were much too dry!

How could that happen? My dough had been well hydrated the night before, even a little bit sticky, as it should be with stretch-and-fold doughs.

I really liked the taste of the rolls, otherwise I would have written off the recipe with a scribbled comment: "not that great!" Therefore, I took on the recipe again to find out what had caused this lack of moisture.

Was it the different fat content of German "saure Sahne" and American sour cream (10% vs 12-16%?) Not likely: more fat will make the crumb softer, but not drier.

Saure Sahne or sour cream - here it didn't matter

American molasses instead of German sugar beet syrup? Nope! And my baking friend Paul only recommend adding more water, when I asked for his advice.

But there was one ingredient that had puzzled me from the beginning - the unspecified "hearty muesli mix". There are many muesli mixes on the market, and they differ in their composition from one brand to the other.

I looked at the list of ingredients on the package. Bob's Red Mill's "Old Country Style Muesli" had 5 different flakes, dates, raisins, flax seed, sunflower seeds, almonds, and walnuts.

The stretch-and-fold method doesn't require pre-doughs (except for sourdough breads, of course). Usually the whole grains and seeds have enough time to soak when they spend the night in the fridge.

But I find that pre-soaking coarser ingredients doesn't hurt. And whole flax seed I always soak for 24 hours, anyway - to make them better digestible.

This is the culprit!

Even though my dough seemed well hydrated after the stretch-and-fold procedure, those flakes, seeds and dried fruits had swallowed a lot of water overnight.

The original recipe mentions overnight refrigeration as a do-ahead option, too, but without the muesli mixture. That should be kneaded into the dough before baking.

With just 10 minutes (!) rising time for the shaped rolls, the flakes and dried fruits have no time to absorb much liquid, and the original recipe requires - except for the sour cream - only 5-6 tablespoons water!

But what to do? I like chewing on nuts, yes, but on hard pieces of dried fruit? No, thanks!

In a comment, the recipe suggests using a mixture of oatmeal, raisins and hazelnuts, instead of store bought muesli. And that's exactly what I did when I made the rolls again - to have better control over the hydration.

Since a ready muesli mixture also contains sugar, I added a bit of honey. These whole wheat rolls should be slightly sweet.

I hoped these tweaks would work, and I wasn't disappointed - the second batch of muesli rolls turned out just as nice as they looked!


MUESLI ROLLS  (10 - 12))

Soaker
65 g old fashioned rolled oats
20 g golden raisins
100 g water

Dough:
400 g whole wheat flour
185 g soaker (all)
250 g sour cream or Greek yogurt, lukewarm
12 g instant yeast
45 g/2 tbsp molasses
10 g honey (or more, to taste)
1 large egg
6 g salt
5 crushed coriander seeds
½ tsp ground cinnamon
20 g toasted hazelnuts, coarsely chopped
egg white, mixed with a bit water (for glazing)
20 g hazelnuts, finely chopped (for topping)

The homemade muesli mix worked!

DAY 1:
In the morning, stir together all soaker ingredients. Cover, and leave at room temperature.

In the evening, mix together with all dough ingredients at low speed (or with wooden spoon), until all flour is hydrated, and rough ball forms. Let dough rest for 5 minutes.

Knead at medium-low speed (or with hand) for 2 minutes, adjusting with a little more water, if needed. (Dough should be somewhat sticky.) Resume kneading for another 4 minutes. (Dough should still be a bit sticky.)

Transfer dough to a lightly wet or oiled work surface. With wet or oiled hands, stretch or pat dough into a rough square. Fold like business letter in 3 parts, then repeat the same folds from the left and right side.

Pick up dough ball, gathering edges underneath, and place, seam side down in lightly oiled bowl. Cover, and let rest for 10 minutes. Repeat this stretching and folding 3 times more, at 10 minute intervals. After the last fold, place dough in oiled bowl or container, cover, and refrigerate overnight.

Ready for baking

DAY 2:
Divide cold dough*) into 10 - 12 equal pieces. Shape rolls, or torpedoes, and place them, smooth side up, on parchment lined baking sheet (I like using a perforated baking sheet). Place hazelnut pieces for topping on a plate.

Brush rolls with egg wash, and dip in hazelnuts. Gently press nuts down, so that they stick. Let proof 45 - 60 minutes, or until rolls have grown 1 1/2 times their original size, and a dimple, poked with your finger, doesn't fill up again.

Preheat oven to 400ºF/200ºC. Bake rolls for 12 minutes, rotate 180 degrees, and continue baking for about 13 minutes more, until they are deep golden brown.

Let rolls cool on wire rack.

*)  With rolls it is not necessary to let them come to room temperature before shaping. They warm up fast.

 Submitted to Yeast Spotting

Updated 12/28/13

MY PANTRY - VANILLA FLAVORS

Three vanilla flavors

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In 1891 August Oetker, a young pharmacist from Bielefeld, Germany, came up with the formula for a new kind of baking powder. 

Whereas the original baking powder, invented 35 years earlier, could not be stored, and, worse, had an odd aftertaste, the new "Backin" had a much longer shelf life and tasted neutral.

Dr. Oetker, not resting on his pharmaceutical laurels, was also a marketing genius. Instead of filling his mixture in tin cans, or card board boxes, like everybody else, he sold it in small packets - not to professional bakers, but to housewives - a portion just enough for 500 g flour, or one cake!

Making it much more convenient for mothers to bake for their families, he also found new ways to advertize. With recipes printed on the packets, and in his newspaper ads, he tempted them to bake even more - of course with his practical "Backin".

Being so successful with baking powder, the smart pharmacist created a whole line of baking products, packaging every item in small sachets or tiny glass tubes. No need for measuring, or eyeballing, but ready to use in most regular sized cakes or other baked goods.

Because of this clever marketing strategy, planned in the back room of a pharmacy in Bielefeld, German housewives are used to buy vanilla aroma in 1-portion packets, mixed with sugar for easier distribution. Vanilla extract, like in the US, is rarely to find in German baking aisles.

Dr. Oetker's original vanilla flavor - the one that I, and most Germans, grew up with - is an artificial aroma. Meanwhile, you can get a natural flavor, too: "Bourbon-Vanille".

In specialty stores for cooks, like my favorite "Rooster Brother" in Ellsworth, you can also buy vanilla bean paste. This tastes like scraped vanilla beans, but it is rather expensive, and cannot be stored for long - it gets hard.

But why buy vanilla extract or sugar, when both is very easy to make!


HOMEMADE VANILLA EXTRACT (adapted from "Cook's Illustrated")

1 vanilla bean
6 oz/180 ml hot vodka (like Smirnoff - it doesn't have to be an expensive brand)

Split vanilla bean lengthwise and scrape it. Place empty pod and its contents in empty jam glass or another 1-cup container with lid. Pour hot vodka over vanilla, and let it cool to room temperature, then close the lid.

Let mixture stand for 1 week at room temperature, shaking the glass gently every day. 

Strain the vanilla extract (optional), and store it in a dark, cool place. It will keep indefinitely.


HOMEMADE VANILLA SUGAR (VANILLEZUCKER)

You don't even have to buy vanilla beans extra for that purpose. Whenever you use a vanilla bean, place the scraped pod into an empty jam glass, or another 1-cup container with lid, and fill it up with sugar.

After a few days the sugar will be infused with vanilla aroma. This will keep indefinitely, you can always add more vanilla beans and more sugar.


VANILLA EQUIVALENTS:

1 tsp vanilla extract         =      1 packet/2 tsp/8 g vanilla sugar ("Vanillezucker")                                                                       =     1 vanilla bean (2-inch/5 cm)
1 tsp. vanilla extract        =     1 tsp vanilla bean paste


STORING VANILLA 

Vanilla extract and vanilla sugar - homemade or store bought - can keep forever, stored in a cool, dark place.

Vanilla bean paste, stored in a cool and dark place, keeps several months, but gets hard eventually.

"Cook's Illustrated" tested different ways to how to store vanilla beans - they keep best if they are wrapped in plastic foil, and placed in a freezer bag in the vegetable drawer of the fridge (1 month or longer).


VANILLA BEAN RESCUE:

Dry and hard vanilla beans are very difficult to scrape. They can be rescued by placing them in a small bowl, covering them with whipping cream or half-and-half, and microwaving them for 1 - 2 minutes.

After this hot spa treatment, the pod are plump and pliable again, and can be easily scraped. And you have some nice, vanilla flavored cream as additional benefit, too. (This tip came from one of "Cook's Illustrated" readers.)

MY PANTRY - ALL ABOUT YEAST

I use a lot of instant yeast!

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Fresh yeast, the default yeast for German bakers, is not an ingredient easily found in US stores. Fortunately I always preferred dried yeast - for its convenience and greater reliability - even when I was still living in Germany.

American recipes usually call for dry yeast, and people even have two kinds to choose from: instant yeast and active dry yeast (German stores only offer instant yeast: "Trockenhefe".)

Compared to instant yeast, active dry yeast contains less living cells (but more than fresh yeast), and has to be activated in water before using.

Instant yeast - the equivalent of German Trockenhefe - has the most living yeast cells, and normally can be added to the other ingredients without much ado. Only with some baking methods (like stretch-and-fold) it is better to dissolve it first, since the dough goes into the fridge right after the last fold.

Fresh yeast always has to be mixed into a pre-dough, together with flour, water and sugar, and needs to ferment for about 20 minutes, before it can be added to the dough.

In principle it doesn't matter too much what kind of yeast you use, as long as you follow the instructions on the package. But people usually develop a preference for one or the other.

Some bakers - more prevalent in Germany - consider fresh yeast the holy grail, and look down their noses at everything else. 

Active dry yeast - the usual supermarket 3-pack

American                                                                                           German           
Fresh yeast, yeast cake                                                              Würfel Hefe, frische Hefe

Instant yeast, rapid rise yeast, bread machine yeast                         Trockenhefe

Active dry yeast                                                                                       n/a

Yeast Equivalent Formula
100% fresh yeast = 50% active dry yeast = 33% instant yeast (for lean bread doughs)
                                                                  = 40% instant yeast (for rich doughs)

For example, if a recipe calls for 42 g fresh yeast (frische Hefe), you can use 21 g active dry yeast or 14 g instant yeast (Trockenhefe.)

You can use your calculator - or this neat online yeast conversion tool by Breaducation.

Yeast Type                                            Weight                Volume          Amount of Flour
1 yeast cake (Würfel Hefe)                       42 g                      -                    17.6 oz/500 g
1 sachet instant yeast (Trockenhefe)     0.25 oz/7 g*        2 1/4 tsp              17.6 oz/500 g
                                                                                         2 tsp                       1 lb/454 g   
1 sachet active dry yeast                        0.25 oz/7 g       2 1/4 tsp.              1 tsp per cup

(* Some German supermarkets also offer 11 g instant yeast sachets.)

NOTE: In my experience you often don't have to use that much yeast, you might be perfectly fine with less - especially if you don't deal with a rich dough with eggs, milk, butter and sugar.

Not easy to find - fresh yeast