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:
What is spelt flour and what is it used for?
Spelt is an old-world hulled wheat variety that is closely related to common bread wheat. Spelt flour can be used as a substitute for wheat flour in bread, cakes, pastries, and pasta. European spelt is the only cereal that originated in Western Europe. Between the 12th and 19th centuries, spelt was one of the major cereals of Southern Germany, Austria,…
Stir-fried German Soup Dumplings with Egg (‘Gebratene Maultaschen mit Ei’)
What do you do with leftover Maultaschen? You fry them in a pan until crispy and serve them with a Swabian potato salad. Delicious and it doesn’t feel like eating boring leftovers. If you don’t know how to prepare Swabian soup dumplings (“Maultaschen”) then please refer back to my post […]
Mushroom Ragout with Bread Dumplings (‘Rahmschwammerl mit Semmelknödeln’)
Last Updated on 7 years ago by Tim Mushrooms are truly unique in the world of vegetables. They’ve got an almost meaty flavor to them with a slightly chewy texture. It’s hard for me to express to you how much I adore them. Last week I taught you how to […]
European plaice with smoked ham and North Sea shrimps (‘Scholle Finkenwerder Art’)
This dish combines three kinds of protein that are absolutely delicious. German smoked ham and tiny North Sea shrimps are stacked on top of a European plaice fillet. This dish is savory, buttery, but also surprisingly light. Served together with some sauteed potatoes and lettuce this makes a wholesome springtime […]
German Bread Rolls (‘Weizenbrötchen’)
Last Updated on 6 years ago by Tim Crispy on the outside, fluffy and airy on the inside. This pretty accurately describes the perfect German bread rolls. They’re easy to bake and take only very little practice to master. Bread rolls used to be a special treat for Sunday breakfast. […]
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