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:
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 don’t have to worry about fighting it out for a…
10 life lessons from Swabia
The Swabian dialect is full of proverbs and ancient wisdom. These are ten common sayings that many Swabians live by. Of course, all expressions are written in the Swabian dialect – in standard German, they just sound weird. 1. Dr Deifl isch a Eichhörnle The devil is a squirrel According to superstition, the squirrel has always had a negative connotation.…
Fish Cakes with Cucumber Yogurt (‘Fischküchle mit Gurkenjoghurt’)
I would choose fish cakes over meatballs at any occasion. They are light, delicate, and incredibly tender. Meat, fish, grain, and vegetable patties are insanely popular across German cuisine. It’s said that the American hamburger was invented by putting German meatballs on a slice of bread. Now, a fish cake or meatball is quite different from how you would prepare…
Carrot Bread Rolls (‘Karottenbrötchen’)
Europe has not just crusty white bread rolls to offer. If you look around, you can find countless recipes for different kinds of bread rolls – like for example these carrot bread rolls. It would take me forever to collect and write down all the unique European recipes. If there would only be a book to document all of those…
Cheese Spaetzle (‘Kässpätzle’)
Cheese spaetzle is the most popular spaetzle dish outside of Swabia. It’s no wonder to me because Western people love cheese. Especially the great cheeses you can get in Southern Germany. But don’t be surprised when I tell you: Cheese spaetzle are not about the cheese but the onions. It’s true, this dish is a celebration of the humble onion.…
German Chicken Soup with Noodles (‘Hühnersuppe’)
Last week, I’ve given you a recipe for Swabian semolina soup noodles. There is no better way to enjoy them than in a piping hot bowl of German chicken soup. A long time ago, I had already published a recipe for chicken noodle soup. This one was meant to be a way to use up leftover chicken from cooking chicken…
Semolina Dumpling Soup (‘Grießklöschensuppe’)
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 an appetizer are either pureed soups made out of seasonal vegetables or clear consommés with dumplings floating inside…
Asparagus Dumplings (‘Spargel Schlutzkrapfen’)
Schlutzkrapfen are a special kind of dumpling that originated in Tyrol, Austria. They are usually filled with vegetables rather than meat. These asparagus dumplings are a real treat in the springtime and my last asparagus recipe for this year as the asparagus season in Germany is about to end in a few days. It’s undeniable that Schlutzkrapfen were inspired by…
