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:
Mushroom Ragout with Bread Dumplings (‘Rahmschwammerl mit Semmelknödeln’)
Last Updated on 7 years ago by Tim Mushrooms are truly unique in the world of vegetables. They’ve got an almost meaty flavor to them with a slightly chewy texture. It’s hard for me to express to you how much I adore them. Last week I taught you how to […]
German Pancake Soup (‘Flädlesuppe’)
Last Updated on 6 years ago by Tim This week I’m sharing an extremely simple and quick recipe with you. In case you have some leftover pancakes and beef broth laying around this pancake soup can be thrown together in five minutes. Whenever my mother made pancakes there were usually […]
Cabbage Rolls (‘Krautwickel’)
German cabbage rolls are traditional comfort food. In the Northern parts of Germany, they are often called Kohlrouladen. But in the Southern accent, it’s really uncommon to use the word ‘Kohl’ for cabbage. For me, cabbage will always be called ‘Kraut’ thus the Southern name of this dish “Krautwickel”. It’s […]
Semolina Dumpling Soup (‘Grießklöschensuppe’)
Last Updated on 7 years ago by Tim Whenever you’re eating German food there are basically two choices you have regarding the appetizer. You can either have some kind of salad or soup. For me, this is a no-brainer. I always go with the soup. Soups that are served as […]
Blue Trout (‘Forelle Blau’)
What is the best way to cook fresh trout? It’s to poach it in water so the skin turns blue. Hence the name of this dish: blue trout. It is the slime layer on the trout skin that turns blue when the fish is cooked in an acidic environment. Hence […]
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