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 […]
German Potato Dumplings Thuringia-style (‘Thüringer Kartoffelklöse’)
Last Updated on 7 years ago by Tim 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 […]
Beet Salad (‘Rote Beete Salat’)
Beets are one of the tastiest vegetables because of their unique sweetness and flavor complexity. Some people find their earthy taste repelling but that is why I love them so much. There’s something addicting about beets that sets them far apart from other root vegetables like carrots or celeriac. The […]
Ciabatta Rolls (‘Ciabatta Brötchen’)
If there is one thing that French and Italian bakers really excel at then it is the production of aromatic white wheat bread. This recipe for ciabatta rolls is simple. It contains only four ingredients: flour, water, salt, and yeast. No bread improver needed! But wait, this is a German […]
Why is Vitamin C (ascorbic acid) added to bread dough?
Vitamin C is a flour improver that increases dough strength, reduces stickiness, and improves the crumb structure and color. Ascorbic acid is typically added to bread dough in concentrations of 0.002 to 0.02 % (20-200 parts per million) in relation to the flour weight. A popular alternative to synthetic Vitamin […]
You must be logged in to post a comment.