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 strong flour? An in-depth discussion
Strong flour is wheat flour of superior quality that is suitable to bake airy loaves of bread. Doughs made from strong flour show an increased gas-holding and water-absorption capacity. Strong flour is produced from hard wheat varieties with high protein contents and excellent gluten quality.
Onion Cake (‘Zwiebelkuchen’)
We love savory cakes in Germany. Among my favorite cakes are quiche, flammkuchen, and cabbage cake. And this onion cake. Onions are naturally sweet and delicious. There are countless different preparation methods for the pie crust. Most people prefer yeast dough. But for this recipe, I decided to introduce you […]
Braised Red Cabbage (‘Blaukraut’)
Last Updated on 6 years ago by Tim Braised red cabbage is without a doubt Germany’s most famous vegetable dish. It’s a staple at Christmas dinner for many people where it is most commonly served alongside roast goose and salt potatoes. It’s the use of warming spices such as cloves, […]
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,…
Noodles with Caramelized Cabbage (‘Krautnudeln’)
Noodles with caramelized cabbage is a traditional dish that is popular all around Southern Germany. The secret lies in the deep caramelized flavor of the cabbage. Notice how brown it is. That is not because I added dark vinegar or red wine. That’s the caramelization from frying the cabbage. Caramelized […]
You must be logged in to post a comment.