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:
Quince Compote (‘Quittenkompott’)
The quince is the last fruit that can be harvested in Germany before the cold and dark winter sets in. Especially among the older generation, it is very common to have a quince tree in the garden. There are two primary ways to preserve this tasty fruit. You can either […]
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 […]
Whole Grain Ciabatta Rolls (‘Vollkorn Ciabattabrötchen’) – featuring wheat bran
I’ve already shared with you my recipe for white ciabatta rolls. My recipe for whole-grain ciabatta rolls is not much different except that it includes an additional ingredient: wheat bran. I incorporate the wheat bran after mixing the dough. What you will immediately notice is that the gluten strands will […]
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.
What is autolysis in breadmaking and is it worth the extra effort?
In breadmaking, dough autolysis refers to mixing flour and water followed by a rest period. After the resting phase, the other dough ingredients are added and the dough is mixed and kneaded. Autolysis reduces the required mixing time until the dough is fully developed and, thereby, reduces the dough’s oxidation […]
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