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:
Wild Garlic Soup (‘Bärlauchsuppe’)
The beginning of May marks the end of the wild garlic season. That’s the time when the plant starts to bloom and lose its distinctive taste. One of the best ways to appreciate the subtle garlic aroma of this wonderful leaf is by cooking an aromatic wild garlic soup. The […]
Stir-fried Asparagus with Bacon (‘Gebratener Spargel mit Speck’)
Stir-fried asparagus with bacon is a simple side dish that can be whipped up in less than ten minutes. It’s very common in German cuisine to pair vegetables with some kind of cured pork product. Without a doubt, asparagus is already delicious by itself. But pairing it with the savoriness […]
What is autolysis in breadmaking and is it worth the extra effort?
In breadmaking, dough autolysis refers to mixing flour and water followed by a rest period. After the resting phase, the other dough ingredients are added and the dough is mixed and kneaded. Autolysis reduces the required mixing time until the dough is fully developed and, thereby, reduces the dough’s oxidation […]
Pan-fried potatoes with bacon and onion (‘Bratkartoffeln’)
Last Updated on 6 years ago by Tim 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, […]
German Pancakes (‘Pfannkuchen’)
Last Updated on 6 years ago by Tim 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 […]
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