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:
Why you should own a pressure cooker
If there is one pot in my kitchen that I will never let go of, it is my pressure cooker. If you don’t own a pressure cooker yet, you should consider buying one. Even if you’re one of these skeptics, let me show you why I think this is the […]
Steamed Mussels in Mustard Sauce (‘Muscheln in Senfsoße’)
Last Updated on 7 years ago by Tim Steamed mussels are popular all across Germany even though I do consider them to be a dish that originated from the Rhineland which is close to the border of the Netherlands. I got to admit that this blog is lacking seafood recipes […]
Why is Vitamin C (ascorbic acid) added to bread dough?
Vitamin C is a flour improver that increases dough strength, reduces stickiness, and improves the crumb structure and color. Ascorbic acid is typically added to bread dough in concentrations of 0.002 to 0.02 % (20-200 parts per million) in relation to the flour weight. A popular alternative to synthetic Vitamin […]
Trout Almondine (‘Forelle Müllerin’)
Crispy fish skin is spectacular. It is achieved by dusting the fish with flour before pan-frying it. This preparation method is called miller-style (‘Müllerinart’ in German). British and American people seem to associate this way of preparing fish with France because this dish is commonly referred to as trout meunière […]
Beet Noodles (‘Rote Beete Nudeln’)
l love beet noodles because of their gorgeous purple color. The beet taste in these is very subtle so that even people who strongly dislike beets will eat them. I’m always a bit disappointed that they don’t have this intense earthiness that is the trademark of fresh beets. I only […]
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