Baking with dry yeast

I paused baking with my broodbakmachine for a while because I only had one dry yeast portion left. I already bought some loose weigth yeast, but I had no way to measure out 5.5 grams as the recipe prescribes for one bread. Yesterday I found a spoon with a size that corresponded exactly to the contents of the prepacked yeast, so now I can use this spoon to measure out the dry yeast from loose weight and start baking again - even cheaper than before.

Illustration courtesy: Fanatic Cook

Broodbakmachine

I have joined the club of bread baking enthousiasts - I am now the lucky owner of an AFK BM3 bread baking machine. Let's see if I find it as fun as baking bread the ol' fashioned way.

(no I have not tried it out yet, but I will let you know how it turns out)

Bread Heads

A big fraction of my colleagues seem to have a passion for bread. Not only do many of them have a bread machine, but they like to bake often and try out and even optimise different bread recipes.
When in Denmark I used to bake bread every second week or so. I would make ciabatta, dark bread, walnut bread (my favourite) and other types too, all yeast recipes and kneaded by hand. Though I love homemade bread I have not dared to start experimenting with the rather unreliable oven we have in the house where I live. But for lunch I have made a good bread deal: Since I came to the Netherlands, I realised how much I love the typical Danish rye bread. Recently I found out that a colleague of mine can buy some similar rye bread at a German bakery where she lives, so since then we made a deal that she brings me a fresh delicious rye bread from her baker every week. Mmmm... delicious!

Photo courtesy: Malaysiabest.net