Welcome to the baking section of my website! Here you can find all of my posts related to bread and other baked goods like strudel, flammkuchen, and cakes. In the top section, you can find posts about the theory and technology of baked goods along with some posts discussing the cultural significance and history of bread in Germany. Scroll down to the bottom of the page and you can find all of my baking recipes. These range from sweet goods like doughnuts and apple strudel to rustic bread like spelt bread and Swabian specialties like pretzels. My blog focuses mainly on savory baked goods. A lot of blogs on German food already feature a ton of traditional cake recipes but the baked goods you might find in a German bakery are only rarely featured on them. I want to fill in that gap because, for me, it is much more fun to bake savory goods.
Check out my new book on how to bake bread the German way:
This book covers the how’s and why’s of bread-making. It is a comprehensive guide on bread ingredients, techniques, and the general bread-making process. It helps you to gain a deeper understanding and enables you to bake bread without a recipe.
Are you new to bread-baking? Start here:
Deep dives in baking technology for advanced bakers:
Bread from a cultural point of view:
Browse my collection of bread recipes:
Bohemian Baked Yeast Dumplings (‘Buchteln mit Marmeladefüllung’)
One of the greatest aspects of German food is that you can eat something sweet like these Bohemian baked yeast dumplings (“Buchteln”, “Rohrnudeln”, or “Buchtly”) as a main dish without anyone giving you strange looks. In Southern Germany, a lot of the vegetarian dishes are sweet. Fruits like apples, Italian plums, mirabelle plums, sour cherries, or pears are abundant in…
Let’s talk about pepper – Part 5: Pepper is more than just Piper nigrum
In my last four blog posts, I have focused on the most common variety of pepper: Piper nigrum. But there is more to the world of pepper than just this one plant. So today, I want to introduce you to different varieties of pepper from all around the world ranging from grains of Selim to Cumeo pepper. As a word…
Steamed Mussels in Mustard Sauce (‘Muscheln in Senfsoße’)
Steamed mussels are popular all across Germany even though I do consider them to be a dish that originated from the Rhineland which is close to the border of the Netherlands. I got to admit that this blog is lacking seafood recipes so far. And that is even though I eat a lot of it. I guess I just don’t…
Baden-style Smoked Pork Shoulder (‘Badisches Schäufele’)
What do Germans traditionally eat for Christmas? Roast goose, of course. My family is no different from that. However, there’s another dish that is also very popular during the holiday season in Southern Germany: Schäufele. The Schäufele (literally: shovel) is a cut of meat from the pork shoulder. It is called shovel because it looks like one. The Schäufele we…
Lentil Stew with Bacon (‘Linseneintopf mit Speck’)
Lentils are not only delicious in conjunction with spaetzle. I also enjoy them with potatoes as in this rustic lentil stew with bacon. It’s a simple one-pot meal that has an astonishingly deep and complex flavor. Dishes like this one have a long tradition in Germany as they are very nutritious and cheap to prepare. The focus of these one-pot…
