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:
Kratzete, Eierhaber
Kratzete or Eierhaber doesn’t really have an English name which is why I only refer to it by its German name. It’s a savory version of the Austrian Kaiserschmarrn and usually served as a side dish for asparagus with sauce hollandaise or goulash. It’s a truly Southern German dish that […]
Let’s talk about pepper – Part 1: Cambodia and Vietnam
Germans are among the biggest pepper consumers in Europe. In 2017, the average German ate 205 grams of pepper. That’s much more than our French neighbors where one person on average only consumes 75 grams of pepper a year. The average European eats 120 grams of pepper a year. Yet […]
Let’s talk about pepper – Part 6: Review of rare and exotic pepper varieties
My pepper series is about to come to an end. Today, I want to introduce you to even more types of pepper available for purchase that I haven’t covered previously. I will give you my taste impressions of African, Vietnamese, as well as Indian pepper cultivars. Some of these pepper […]
Braided Bread (‘Hefezopf’)
Last Updated on 6 years ago by Tim No Easter holiday is complete without braided bread. In Germany, it’s called Hefezopf while Jewish people refer to it as Challah. It’s very different in taste and texture than typical German bread. It’s soft, fluffy, rich, and slightly sweet. Some might call […]
What even is the point of baking enzymes?
Last Updated on 6 years ago by Tim 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 […]
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