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:
Lentil stew with Spätzle (‘Linsen mit Spätzle’)
Last Updated on 7 years ago by Tim The most popular spaetzle dish outside of Germany might be cheese spaetzle but there’s a much better way to enjoy them. Spaetzle served together with a rich lentil stew accompanied by a satisfying Vienna sausage. What was once a poor man’s meal […]
Tripe in mustard cream sauce (‘Kutteln Französische Art’)
I love tripe but it can get boring to only eat the good old Swabian sour tripe. Sour tripe is a fantastic dish but the Swabians are not the only ones who prepare tripe very well. In fact, tripe is a common food all across Europe except Northern Germany because […]
4 Food-Related Appliances That Are A Must For Every Student Dormitory
Student living can be stressful at the best of times. The thought of moving away from your home and having to fend for yourself can be pretty daunting. However, there are a few gadgets you can take to your dorm room – that can simplify the way you live. You […]
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 […]
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 […]
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