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:
Braised Green Beans (‘Grünes Bohnengemüse’)
Last Updated on 6 years ago by Tim Today I’m going to present you one of my go-to vegetable sides whenever I’m short on time. Braised green beans are typically served alongside meat-centric meals. Their flavor goes well with almost anything and their gorgeous green color never fails to excite […]
Zucchini soup (‘Zucchinisuppe’)
Last Updated on 6 years ago by Tim 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 […]
Swabian Country Bread (‘Schwäbisches Landbrot’)
Traditional Swabian country bread is made from a mixture of wheat and rye flour. So far, so normal. Mixed wheat and rye bread is the most popular type of bread in Germany followed by toast or what American and British people call white sandwich bread. Many Germans think they live […]
Cucumber Salad with Sour Cream (‘Gurkensalat mit Schmand’)
There’s nothing more refreshing than a chilled cucumber salad in summer. There are two ways to prepare this dish in German cuisine: with a traditional oil and vinegar dressing or with schmand. Schmand is a German dairy product that is similar to sour cream and can easily be substituted with […]
How to make candy – Part 6: Candy for chewing
I am a big fan of chewy candy. For candy to be chewy, it needs to be in a rubbery state. If you look at the phase-diagram of a water-sucrose system you can see that the rubbery region is a huge one. We can produce candy with many different levels […]
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