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:
How to make candy – Part 10: Chocolate confectionary
Chocolate is mostly used for coating confectionery products. It’s delicious. You dip a sugary product in dark chocolate and that gives you a crisp crust with shiny brown color. If you use dark chocolate, the bitterness nicely compliments the sweetness of the candy. But chocolate can not only be used […]
What is emmer wheat and how to bake bread with it?
Emmer is an ancestor of modern bread wheat and was one of the first domesticated crops. It was the main cereal crop in Egypt at the time of the Pharaohs. Because of its lower yields and inferior bread-making qualities, emmer has been largely replaced by bread wheat. Emmer flour can […]
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 […]
Pork Rib Soup (‘Rippcheneintopf’)
Last Updated on 6 years ago by Tim I love hearty soups that contain all the elements of a wholesome meal. Just as for example the Swabian beef soup (‘Gaisburger Marsch’), this pork rib soup has it all: Potatoes, vegetables, and meat. All cooked to perfection in a savory broth. […]
Bohemian Baked Yeast Dumplings (‘Buchteln mit Marmeladefüllung’)
One of the greatest aspects of German food is that you can eat something sweet like these Bohemian baked yeast dumplings (“Buchteln”, “Rohrnudeln”, or “Buchtly”) as a main dish without anyone giving you strange looks. In Southern Germany, a lot of the vegetarian dishes are sweet. Fruits like apples, Italian […]
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