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:
Wild Garlic Spaetzle (‘Bärlauchspätzle’)
Last Updated on 6 years ago by Tim Scarcity awakens desires. But for these wild garlic spaetzle, it’s not only the scarcity of wild garlic that makes them outstanding. Their taste is fresh, garlicky, and slightly sharp. Their bright green color is the ultimate eye-catcher and they possess the same […]
Swabian Egg Noodles (‘Schwäbische Eiernudeln’)
These Swabian egg noodles are made from spelt flour. They have an incredible bite and chew to them but they are a bit more challenging to produce than the ribbon noodles that I have introduced you to in an earlier post. Fresh noodles are best if they are prepared from […]
German Sourdough Steamed Buns (‘Sauerteig Dampfnudeln’)
Steamed buns are a staple of Southern German cuisine yet they are most often prepared from a sweet yeast dough. This version with sourdough is a bit different from the sweet version that you eat with vanilla sauce. The reason that I make these buns with sourdough is that I […]
Pork Pot Roast (‘Schweineschmorbraten’)
Last Updated on 6 years ago by Tim There’s no doubt for me that pork makes for the juiciest and most succulent roasts. It’s divine to bite into a tender and perfectly marbled piece of pork covered in a rich gravy that holds all the glorious meat juices. In today’s […]
Cabbage salad with Broth (‘Gebrühter Krautsalat’)
Last Updated on 6 years ago by Tim I’ve already introduced you to German cabbage salad with cream. And as delicious as this salad is, there’s another equally delicious way to prepare German cabbage salad. Whenever you pour hot beef broth over a vegetable, it will make it incredibly more […]
You must be logged in to post a comment.