I am contemplating making a sweet bun recipe that was taken from the Culinary Arts Institute Encyclopedic Cookbook 1970 edition (I believe it was published in the USA?). It calls for "a cake of yeast".

I've searched around the internet trying to find out just how much a "cake of yeast" weighs. Most sites I've found agree and say that a cake of yeast weighs .6 oz; one says it weighs .06 oz (!) and another says it weighs 1 oz.

This would mean an equivalent of either 3tsp, 1/3tsp, or 3.4 tsp active dry yeast. Rather a large difference, I'd sya...

I'm guessing that .06oz .6oz is the right one but which is it, please?

-Elizabeth, in Toronto Canada where compressed yeast is not the easiest thing to find; one local deli sells cakes of yeast in 50 and 100gm pieces.

P.S. DON'T get me started on the use of loose measurement terms "packets", "packages", "cakes", "some", "dollop" ...

(edited to fix typo)

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper a

I have read here and elsewhere that freezing bread keeps it the most fresh, but what about that loaf (or loaves) that you are munching on for the week??

I recently bought a grain mill and have tried to bake with fresh ground grain, but I'm baking up bricks instead.  So what's secret to freshly ground grain?