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:
Spelt Bread (‘Dinkelbrot’)
Last Updated on 6 years ago by Tim I’ve been running this blog for quite a while now without ever publishing a bread recipe. It’s about time. I’ll promise to not turn this into a baking blog, but this spelt bread is worth a try even for hobby bakers. What […]
Duchess Potatoes (‘Herzoginnenkartoffeln’)
In German cuisine, duchess potatoes are a traditional way to use up leftover potato puree. I don’t think my mother ever made them with intention. Instead, she just saw a large pot full of leftover potato mash that she thickened with egg yolk and maybe some flour and then piped […]
What is emmer wheat and how to bake bread with it?
Emmer is an ancestor of modern bread wheat and was one of the first domesticated crops. It was the main cereal crop in Egypt at the time of the Pharaohs. Because of its lower yields and inferior bread-making qualities, emmer has been largely replaced by bread wheat. Emmer flour can […]
Chicken Fricassee (‘Hühnerfrikassee’)
Last Updated on 6 years ago by Tim Do you have some chicken meat leftovers from making my chicken broth recipe? No problem, chicken fricassee is a satisfying dish that takes the chicken meat as well as the chicken broth to the next level. The chicken broth gets incorporated into […]
Let’s talk about pepper – Part 6: Review of rare and exotic pepper varieties
My pepper series is about to come to an end. Today, I want to introduce you to even more types of pepper available for purchase that I haven’t covered previously. I will give you my taste impressions of African, Vietnamese, as well as Indian pepper cultivars. Some of these pepper […]
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