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:
French Fries (‘Pommes frites’)
French fries are one of the most popular side dishes in Germany. However, they are seldomly prepared at home as most people don’t like to deep fry in their own kitchen. Real French fries are often prepared in restaurants and fast food stalls. I think that it’s generally a good […]
How to make candy – Part 6: Candy for chewing
I am a big fan of chewy candy. For candy to be chewy, it needs to be in a rubbery state. If you look at the phase-diagram of a water-sucrose system you can see that the rubbery region is a huge one. We can produce candy with many different levels […]
How Germany lost thousands of years of culinary knowledge
Most of the recipes I publish on my blog are traditional German food. Right? That would be the most natural way to classify them. However, you might be surprised by how many “traditional” German dishes are very recent inventions. Some of the most common dishes of German cuisine with the […]
Why are emulsifiers (surfactants) added to bread dough?
Emulsifiers increase the bread dough stability. This allows bakers to proof their dough for longer which results in a larger loaf volume. Adding to that, emulsifiers soften the bread crumb and delay hardening during storage. The most common emulsifiers used in bread making are diacetyl tartaric acid ester of monoglycerides […]
How to make candy – Part 5: Hard-boiled candy for biting
For a hard-boiled candy to be biteable, it needs to either be leavened or spread out very thinly. I have already discussed the topic of aerating candy in detail. Today, I want to focus on the practical part of candy-making: the recipes. There are four candy recipes that I am […]
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