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:

Swabian Soup Noodles (‘Schwäbische Suppennudeln’)

Swabian Soup Noodles (‘Schwäbische Suppennudeln’)

TimJan 27, 2021

People in Asia might prefer their soup noodles to be spaghetti-like long strips. But from a German perspective, this is a very inconvenient way to enjoy noodle soup. Why would you eat the noodles separate from the broth and other soup ingredients? In a German soup, every ingredient needs to be spoonable. Thus Swabian soup noodles need to be cut…

What is Schmand?

What is Schmand?

TimMay 3, 2020

If you’re looking up German recipes regularly, you might be familiar with Schmand. It’s a sour dairy product that is not readily available outside of Central and Eastern Europe but an integral ingredient of many traditional German dishes such as Flammkuchen. In German cuisine, the three most common fermented dairy products made from fresh cream are: Saure Sahne (‘Sour Cream’)SchmandCrème…

Trout Almondine (‘Forelle Müllerin’)

Trout Almondine (‘Forelle Müllerin’)

TimMar 3, 2021

Crispy fish skin is spectacular. It is achieved by dusting the fish with flour before pan-frying it. This preparation method is called miller-style (‘Müllerinart’ in German). British and American people seem to associate this way of preparing fish with France because this dish is commonly referred to as trout meunière in the English-speaking hemisphere. I don’t know what is particularly…

Our food isn’t bitter enough anymore

Our food isn’t bitter enough anymore

TimMay 17, 2020

One of the things I have noticed in recent years is the revival of old vegetable varieties. Jerusalem artichokes, baby turnips, and parsley roots have all made their comeback into German cuisine and are now more popular than ever. But it’s not just the Germans who rediscover their love for vegetables that they have once frowned upon. Apparently, Brussel sprouts…

What is emmer wheat and how to bake bread with it?

What is emmer wheat and how to bake bread with it?

TimMar 21, 2021

Emmer is an ancestor of modern bread wheat and was one of the first domesticated crops. It was the main cereal crop in Egypt at the time of the Pharaohs. Because of its lower yields and inferior bread-making qualities, emmer has been largely replaced by bread wheat. Emmer flour can be used to make bread, pancakes, and pasta. Whole or…

How to make candy – Part 3: Aeration

How to make candy – Part 3: Aeration

TimJan 3, 2021

Before I will get to the practical part of the candy-making series, I want to cover one more important aspect of candy-making: aeration. Many kinds of candy are foams. They have air incorporated into them. For example marshmallows or nougat but also some hard-boiled candies. Why do we aerate candy? There are several reasons to do so: Sugar syrup with…

Beet Jelly with Potato Dumplings (‘Rote Beete Grütze mit Kartoffelknödeln’)

Beet Jelly with Potato Dumplings (‘Rote Beete Grütze mit Kartoffelknödeln’)

TimNov 18, 2020

You might know that there’s a famous dessert in Northern Germany called ‘Rote Grütze’. It’s a jelly made from fresh berries and often very sweet because Northern people like a lot of sugar in their desserts. This beet jelly is the same thing but it’s made from red beets and I reduced the amount of added sugar drastically for the…

Tripe in mustard cream sauce (‘Kutteln Französische Art’)

Tripe in mustard cream sauce (‘Kutteln Französische Art’)

TimJun 23, 2021

I love tripe but it can get boring to only eat the good old Swabian sour tripe. Sour tripe is a fantastic dish but the Swabians are not the only ones who prepare tripe very well. In fact, tripe is a common food all across Europe except Northern Germany because people there somehow use it as animal feed. If only…