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:

Spelt and Emmer Breadsticks (‘Dinkel-Emmer Seelen’)

Spelt and Emmer Breadsticks (‘Dinkel-Emmer Seelen’)

TimApr 18, 2021

These spelt and emmer breadsticks are incredibly aromatic and crispy. I can hardly think of any bread roll better suited for Sunday brunch. I love to enjoy these breadsticks when they’re still a little warm. Spelt and emmer flour are a very common pairing because emmer flour, by itself, is not strong enough to bake fluffy bread rolls. Yet emmer…

Poultry Liver Mousse (‘Geflügellebercreme’)

Poultry Liver Mousse (‘Geflügellebercreme’)

TimJun 30, 2021

When I saw that chicken livers were on sale I immediately thought that this is a great chance to make a batch of chicken liver mousse to share on the blog. If I look back in time, I can see that I have only posted one liver recipe so far: liver spätzle. But there are so many more tasty German…

What even is the point of baking enzymes?

What even is the point of baking enzymes?

TimAug 16, 2020

In its simplest form, bread has just three ingredients: flour, water, and salt. That is if you’re baking artisanal sourdough bread. Non-sourdough bread includes yeast as the fourth ingredient. There are also other ingredients that can be used in bread baking to alter the texture of the final product. Fat strengthens the gluten network and makes the final product less…

Cream of Asparagus Soup (‘Spargelcremesuppe’)

Cream of Asparagus Soup (‘Spargelcremesuppe’)

TimApr 22, 2020

I eat white asparagus at least once a week when it is in season. It’s a magnificent vegetable that can really stand up for itself. Its flavor is subtle with a buttery rich texture. It’s important to not mask the asparagus flavor. That’s why mild creamy sauces like the Sauce Hollandaise or this creamy soup go perfect with white asparagus.…

German Potato Pancakes (‘Reibekuchen’)

German Potato Pancakes (‘Reibekuchen’)

TimOct 2, 2019

German potato pancakes are one of my favorite childhood memories. They’re best eaten directly out of the pan while they’re still super crispy dipped in chilled apple sauce or sour cream. Today, I am going to teach you how to make them served with apple sauce. But potato pancakes can be served in so many more ways than this. They…

German Pancakes (‘Pfannkuchen’)

German Pancakes (‘Pfannkuchen’)

TimMay 29, 2019

Pancakes are a food that is commonly considered by many Americans to be basic breakfast fare whereas in many European countries pancakes aren’t considered a breakfast item at all. German pancakes are commonly served either with a savory filling or in their sweet version as a dessert after a light dinner. The German pancake has a lot of similarities with…

Why is Vitamin C (ascorbic acid) added to bread dough?

Why is Vitamin C (ascorbic acid) added to bread dough?

TimApr 25, 2021

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 C is acerola cherry powder. In many countries around the…

What are the characteristics of great bread?

What are the characteristics of great bread?

TimNov 22, 2020

One of the most fascinating aspects of staple foods like bread, rice, or potatoes is that they are prepared so differently across the world. There are countless methods to prepare white rice. You can steam it, boil it, fry it, make it clumpy or loose, crispy or tender, salt it or not. The same is true for bread. Germans look…