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:
Mixed Bread with Seeds (‘Mischbrot mit Körnern’)
Today, I want to do a recipe review of a mixed bread with seeds made from wheat and rye flour. By accident, I stumbled across the by-far best German bread baking book. It’s called “Brot: Bread Notes From A Floury German Kitchen” and written by a guy named Nils Schöner. […]
Sour Tripe (‘Saure Kutteln’)
Last Updated on 7 years ago by Tim Today’s recipe is an all-time favorite in the Swabia region of Germany. Beef tripe braised in a sour red wine sauce. It’s a dish you really got to try to understand why it’s so addictively delicious. Tripe is the muscle wall of […]
German Goulash with Red Bell Pepper (‘Gulasch mit Paprika’)
Last Updated on 6 years ago by Tim I love eating stews. They’re comforting, warming, and give me strength. I highly value the flavor in the hard-working but not so tender parts of the pig and cow. Today I’m going to show you my recipe for a traditional German goulash. […]
Creamed Spinach (‘Rahmspinat’)
Last Updated on 6 years ago by Tim Spinach is a magnificent vegetable. It’s packed with nutrients and the flavor is incredible. I know a lot of people have an aversion to the overcooked, mushy, and bitter spinach porridge they had to eat during their childhood. So today, eating raw […]
Why do Germans eat a cold supper?
Last Updated on 6 years ago by Tim If you’ve been to Germany you might know that one of the strangest things foreigners encounter in Germany is the tradition among older people to eat bread in the evening. And no, this bread is not served with a soup or stew. […]
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