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:
Blue Trout (‘Forelle Blau’)
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 […]
Why are emulsifiers (surfactants) added to bread dough?
Emulsifiers increase the bread dough stability. This allows bakers to proof their dough for longer which results in a larger loaf volume. Adding to that, emulsifiers soften the bread crumb and delay hardening during storage. The most common emulsifiers used in bread making are diacetyl tartaric acid ester of monoglycerides […]
Why you should own a pressure cooker
If there is one pot in my kitchen that I will never let go of, it is my pressure cooker. If you don’t own a pressure cooker yet, you should consider buying one. Even if you’re one of these skeptics, let me show you why I think this is the […]
Alsatian Flammkuchen (‘Elsässer Flammkuchen’)
Last Updated on 6 years ago by Tim Crispy flatbreads topped with cultured cream, bacon, and onions. If these words make your mouth water, then continue reading. I’m about to show you how to make super delicious Flammkuchen. The ingredient list is similar to the one of a traditional Quiche […]
German Sourdough Steamed Buns (‘Sauerteig Dampfnudeln’)
Steamed buns are a staple of Southern German cuisine yet they are most often prepared from a sweet yeast dough. This version with sourdough is a bit different from the sweet version that you eat with vanilla sauce. The reason that I make these buns with sourdough is that I […]
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