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:
Bacon Dumplings (‘Speckknödel’)
These bacon dumplings are the first knödel recipe on my blog that isn’t part of my basics series. That’s because they are so much more than just a side dish. They can easily be the main attraction served in a rich and meaty broth. They contain all the elements you […]
Why does bread have holes in it? (it’s not the yeast)
The holes in bread are created while mixing and kneading bread dough. They subsequently grow into larger gas cells during fermentation. The purpose of mixing bread dough is not only to develop the gluten network but also to aerate the dough. The gas cell structure created during the mixing and […]
Swabian Pretzels (‘Schwäbische Laugenbrezeln’)
Last Updated on 5 years ago by Tim The pretzel is a national sanctuary of Swabia. There is no other type of bread that better resembles Southern German baking culture. Baking Swabian pretzels is a labor of love. They’re a bit more challenging to make than Bavarian pretzels. However, you […]
The history and future of sugar + how it is produced
Last Updated on 6 years ago by Tim The history and production of sugar are two of the most fascinating topics regarding food culture. We often think of sugar as a basic food commodity that is easy and cheap to produce. Yet, white table sugar is one of the most […]
Celery Root Puree (‘Selleriepüree’)
Celery root, also known as celeriac, is an undervalued vegetable. It’s part of the traditional German soup vegetable mixture (along with carrot, leek, and onion). But other than for making broths, it’s rarely used. That’s a shame. Celeriac has a unique earthy flavor with citrusy notes that you won’t find […]
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