Baking Recipes and Technology

Welcome to the baking corner!

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:

Baking 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.

Get a free book preview…

Are you new to bread-baking? Start here:

How to bake bread

Deep dives in baking technology for advanced bakers:

Bread from a cultural point of view:

Browse my collection of bread recipes:

Zucchini soup (‘Zucchinisuppe’)

Zucchini soup (‘Zucchinisuppe’)

TimJul 3, 2019

When I grew up, we always ate a lot of zucchini during the summertime. The reason for that was that the zucchini in our garden grew crazy fast. I guess every gardener who grows his own zucchini can relate to that. If you’ve forgotten to harvest your small zucchini the day before, they might’ve grown to monster size overnight. The…

German soup dumplings (‘Maultaschen’)

German soup dumplings (‘Maultaschen’)

TimAug 21, 2019

Today’s recipe is a very special one. I’m going to show you how to make German soup dumplings from scratch. They’re not as delicate and tiny as their Italian and Chinese counterparts. Instead, they’re large, hearty, and served inside a rich beef broth. It’s a recipe from the Southern parts of Germany. It was originally invented to hide the meat…

What even is the point of baking enzymes?

What even is the point of baking enzymes?

TimAug 16, 2020

In its simplest form, bread has just three ingredients: flour, water, and salt. That is if you’re baking artisanal sourdough bread. Non-sourdough bread includes yeast as the fourth ingredient. There are also other ingredients that can be used in bread baking to alter the texture of the final product. Fat strengthens the gluten network and makes the final product less…

Carinthian Cheese Noodles (‘Kärntner Nudeln’)

Carinthian Cheese Noodles (‘Kärntner Nudeln’)

TimSep 2, 2020

Carinthia is the southernmost Austrian state and home to a unique kind of dumpling: the Carinthian cheese noodle. It’s a vegetarian dumpling that is said to be closely related to the Italian ravioli. While a Swabian would never ever think of pleating his soup dumplings (‘Maultaschen’), it’s the trademark of the Carinthian cheese noodle. In the past, it was unthinkable…

How to make candy – Part 9: Tempering chocolate

How to make candy – Part 9: Tempering chocolate

TimFeb 14, 2021

A lot of candy bars and other confectionery products are coated with chocolate. The problem with chocolate is that you cannot simply melt it in a pot and then dip your candy in it. We need to temper a chocolate mass every time we melt it to obtain the right crystal structure. Firm chocolate consists of about 80 percent crystalline…

Why deep-frying at lower temperatures doesn’t make food oily

Why deep-frying at lower temperatures doesn’t make food oily

TimFeb 16, 2020

One of the most common instructions I see in recipes that require deep-frying is this: Make sure the frying oil is hot enough so that the [insert food here] doesn’t soak up all the oil and becomes greasy. I mean, of course, food fried at a lower temperature isn’t as crispy as food fried at higher temperatures. But does crispiness…

Blue Trout (‘Forelle Blau’)

Blue Trout (‘Forelle Blau’)

TimNov 28, 2021

What is the best way to cook fresh trout? It’s to poach it in water so the skin turns blue. Hence the name of this dish: blue trout. It is the slime layer on the trout skin that turns blue when the fish is cooked in an acidic environment. Hence it is very important that you don’t wash the trout…

Smoked Trout Soup (‘Geräucherte Forellenschaumsuppe’)

Smoked Trout Soup (‘Geräucherte Forellenschaumsuppe’)

TimApr 1, 2020

Fish and Seafood are rare in Swabian cuisine because Southern Germany is landlocked. The most commonly eaten fish is rainbow trout which can be caught in small rivers. Of course, nowadays, it’s hard to get your hands on wild-caught trout. Most of it is produced on fish farms. Smoked fish and meat products are very popular in Southern Germany because…