Baking Recipes and Technology

Welcome to the baking corner!

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:

Baking 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.

Get a free book preview…

Are you new to bread-baking? Start here:

How to bake bread

Deep dives in baking technology for advanced bakers:

Bread from a cultural point of view:

Browse my collection of bread recipes:

Chicken Noodle Soup

Chicken Noodle Soup With Peas, Carrots, and Parsley Roots (‘Hühnersuppe mit Nudeln und Gemüseeinlage’)

TimMay 15, 2019

Have you tried my recently published chicken broth recipe yet? If you’re asking yourself what to do with all that leftover meat, here’s the boring but obvious answer: Make some chicken soup for dinner. Of course, there are many other and more creative ways to use up leftover meat. And I’m going to introduce you to some of them soon,…

Gaisburger Marsch

Beef Spaetzle Soup (‘Gaisburger Marsch’)

TimJun 12, 2019

Even though I consider stewed lentils with spaetzle (‘Linsen mit Spätzle’) to be Swabia’s signature dish, this one is a close second. German beef spaetzle soup (‘Gaisburger Marsch’) is a filling soup that satisfies all of one’s needs in one dish. The thing that makes it stand out is the unusual combination of two starches: Spaetzle and potatoes. For Germans,…

Asparagus with Cream Sauce

White Asparagus with Cream Sauce (‘Spargel mit heller Soße’)

TimJun 7, 2020

In Germany, everyone goes crazy for white asparagus with Sauce Hollandaise. It’s a wonderful dish with a very rich taste. But there’s something much better than Sauce Hollandaise for asparagus: White Asparagus with cream sauce. The simple cream sauce in this recipe is so much more flavorful and complex than Sauce Hollandaise could ever be. It’s lighter, creamier, and there’s…

Cheese spaetzle

Cheese Spaetzle (‘Kässpätzle’)

TimMar 13, 2019

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.…


How to make candy – Part 6: Candy for chewing

TimJan 24, 2021

I am a big fan of chewy candy. For candy to be chewy, it needs to be in a rubbery state. If you look at the phase-diagram of a water-sucrose system you can see that the rubbery region is a huge one. We can produce candy with many different levels of firmness depending on the water content of the system.…