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:

Ox Muzzle Salad (‘Ochsenmaulsalat’)

Ox Muzzle Salad (‘Ochsenmaulsalat’)

TimMar 24, 2021

In Swabia, we love the super gelatinous parts of the cow. Besides sour tripe, the ox muzzle salad is another signature dish of Swabia. It is incredibly delicious with a slice of sourdough bread. I’m not sure if ox muzzle is available in the US. In Swabia, you can buy it at any butcher and all the big supermarkets carry…

Pan-fried potatoes with bacon and onion (‘Bratkartoffeln’)

Pan-fried potatoes with bacon and onion (‘Bratkartoffeln’)

TimOct 16, 2019

Pan-fried potatoes are a home cooking favorite all across Germany. They’re simple to make and so much more flavorful than French fries. Crispy on the outside, fluffy on the inside, but also surprisingly light. The potatoes are typically fried together with bacon, onions, and chives. And if that doesn’t sound good enough by itself, let me tell you the secret…

Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta

Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta

TimAug 28, 2020

Recently, Farzam from Soltans Kitchen reached out to me and said that he would be happy to share two bread-baking recipes with my readers. While my focus is solely on German food on this blog, I know that a lot of my readers outside of Germany are also fans of non-German bread, like, for example, American-style dinner rolls or Italian…

Celery Root Puree (‘Selleriepüree’)

Celery Root Puree (‘Selleriepüree’)

TimAug 14, 2019

Celery root, also known as celeriac, is an undervalued vegetable. It’s part of the traditional German soup vegetable mixture (along with carrot, leek, and onion). But other than for making broths, it’s rarely used. That’s a shame. Celeriac has a unique earthy flavor with citrusy notes that you won’t find anywhere else in the vegetable world. It’s totally different from…

Barley Soup with Mushrooms and Beef (‘Graupeneintopf mit Pilzen und Siedfleisch’)

Barley Soup with Mushrooms and Beef (‘Graupeneintopf mit Pilzen und Siedfleisch’)

TimJan 22, 2020

Barley soup is a dish that separates people. There are the ones who love it and the ones who hate it. Nearly nothing in between. And I can understand that. Barley is a very starchy grain that tends to make the soup a little slimy. I’m obsessed with this sliminess. I love porridge too. It was quite common to eat…

How to make candy – Part 6: Candy for chewing

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.…

Sour Tripe (‘Saure Kutteln’)

Sour Tripe (‘Saure Kutteln’)

TimOct 23, 2019

Today’s recipe is an all-time favorite in the Swabia region of Germany. Beef tripe braised in a sour red wine sauce. It’s a dish you really got to try to understand why it’s so addictively delicious. Tripe is the muscle wall of the cow’s stomach and while it doesn’t really have a taste on its own the thing that makes…

Walnut Bread (‘Walnussbrot’)

Walnut Bread (‘Walnussbrot’)

TimMar 4, 2020

I do love walnuts. In ice cream, with apples, or in this gorgeous walnut bread. As with all good loaves of bread, you will need to be patient with this one. You will need to mix together a poolish the evening before you plan to bake. The crumb of this bread is airy because of the hydration level of 75…