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:
Swabian Soup Noodles (‘Schwäbische Suppennudeln’)
People in Asia might prefer their soup noodles to be spaghetti-like long strips. But from a German perspective, this is a very inconvenient way to enjoy noodle soup. Why would you eat the noodles separate from the broth and other soup ingredients? In a German soup, every ingredient needs to […]
Venison stew (‘Hirschgulasch’)
We love to eat saucy goulash in Germany. Especially during the cold days, it is a very comforting meal. Winter is the prime time to eat game meat. This goulash can be prepared with venison, wild pig, lamb, or even just regular pork or beef. It’s special because I use […]
Why deep-frying at lower temperatures doesn’t make food oily
One of the most common instructions I see in recipes that require deep-frying is this: Make sure the frying oil is hot enough so that the [insert food here] doesn’t soak up all the oil and becomes greasy. I mean, of course, food fried at a lower temperature isn’t as […]
German Carrot Salad (‘Karottensalat’)
Last Updated on 6 years ago by Tim Carrot salad isn’t a dish that requires a large introduction by me. It’s simple to make and pairs well with almost any main dish. My recipe isn’t elaborate and tries to overcomplicate things. This carrot salad is made out of carrot, lemon […]
Potato Noodles (‘Schupfnudeln’)
Last Updated on 6 years ago by Tim German potato noodles are my favorite potato side dish. Caramelized on the outside and fluffy on the inside. These potato noodles are similar to Italian gnocchi, the main difference being the shape. German potato noodles are often referred to as finger noodles […]
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