I got a family recipe from the wife of my German cousin Wilhelm. It is a traditional Christmas bread called Bremer Klaben. Petra speaks wonderful English, but her written recipe is, well, interesting. It is ok that the ingredients like raisins and candied peel and flour are measured in grams. I have a scale that will do that for me. I really like cooking by weight, not volume.
The recipe calls for 60 grams of yeast. I always assume a reference to yeast means granulated yeast. 60 grams of granulated yeast is about 1/3 of a cup. This only makes one medium-sized loaf of bread, so I surmised that she was referring to cake yeast, not granulated yeast. The granulated equivalent of cake yeast is 4 1/2 teaspoons. Can you imagine what would have happened had I not made the proper conversion? Disaster averted!
Tell about disasters you have averted (or not).