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:
Lentil stew with Spätzle (‘Linsen mit Spätzle’)
The most popular spaetzle dish outside of Germany might be cheese spaetzle but there’s a much better way to enjoy them. Spaetzle served together with a rich lentil stew accompanied by a satisfying Vienna sausage. What was once a poor man’s meal is now the signature dish of Swabia. The love for lentil stew with spaetzle isn’t universally shared among…
Cabbage Rolls (‘Krautwickel’)
German cabbage rolls are traditional comfort food. In the Northern parts of Germany, they are often called Kohlrouladen. But in the Southern accent, it’s really uncommon to use the word ‘Kohl’ for cabbage. For me, cabbage will always be called ‘Kraut’ thus the Southern name of this dish “Krautwickel”. It’s very simple to prepare cabbage rolls. You don’t even need…
Millet Fritters with Carrots (‘Hirseküchle’)
Millet fritters are a great alternative to meatballs. They are crispy on the outside and moist on the inside thanks to the addition of grated carrots. Served with yogurt or any sauce of your liking, they are a great dish to have on the dinner table. The preparation of these fritters is straightforward and simple. I like to cook the…
How the internet lies to you about German flour
I often specify all-purpose or strong bread flour in my recipes. But unless you’re living in Europe, you shouldn’t substitute them with their American equivalent. American wheat is not the same plant as European wheat. What a German would classify as strong bread flour, an American would classify as pastry flour. Around 60 % of the wheat production in America…
Emperor’s Mess (‘Kaiserschmarrn’)
Kaiserschmarrn can be as simple or sophisticated as you want it to be. In its simplest form, it’s just a torn apart German pancake. However, in most cases, it’s not prepared by accident but with intention. The recipe that I’m presenting to you here is one of the more sophisticated versions. It includes separating the egg yolks from the egg…
Pork Head Cheese (‘Schweinekopfsülze’)
First of all, Merry Christmas to all my loyal followers who are reading this post on its day of publishing. Of course, I have a little present for you. In today’s post, I’m going to show you how to make your own pork head cheese. Yummy! I know, gelatinized sausages might’ve fallen a bit out of fashion but that doesn’t…
Pork Rib Soup (‘Rippcheneintopf’)
I love hearty soups that contain all the elements of a wholesome meal. Just as for example the Swabian beef soup (‘Gaisburger Marsch’), this pork rib soup has it all: Potatoes, vegetables, and meat. All cooked to perfection in a savory broth. Spare ribs used to be a very cheap cut of meat in Germany. They were not used as…
German Potato Dumplings Thuringia-style (‘Thüringer Kartoffelklöse’)
These German potato dumplings might look like bland potato balls but don’t let yourself fool by their plain appearance. They are one of the most delicate foods in the world. Making the perfect potato dumpling requires quite a bit of experience and finesse. I’ve eaten a ton of badly prepared ones in my life. Most often cooks add way too…
