With the arrival of blue prune plums at the farmers market, I've decided to make a Zwetschgentorte (plum torte), which has been on my list of things to do for a few years now. I plan to make a yeast base with the plums on top. My recipe (from a German cookbook) calls for 1 pkg of dry yeast. Does anyone know if the weight of yeast in a German pkg is comparable to that of American pkg (i.e. 0.25 oz/7 grams)? Also, what are the dimensions of a standard German baking sheet (Backblech)? It's been a few years since I've been over there and I don't recall them being all that different from the American ones I have. Just checking to see if my memory serves me correctly!