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:
Spinach Strudel (‘Spinatstrudel’)
Strudel doesn’t necessarily have to be a dessert. Just as with pancakes, I prefer the savory variety. There are a million different ways to fill a strudel. This spinach strudel is a popular vegetarian version. The word strudel refers to the shape of the pastry. The thin pastry gets wrapped around the filling by rolling it up. It is the…
Why is Vitamin C (ascorbic acid) added to bread dough?
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…
Spaetzle (‘Spätzle’)
Spaetzle – the German way of making pasta. Beloved all over Germany: As a side to soak up the flavor of mouthwatering sauces, or as the main player baked together with cheese. And compared to their Italian counterpart easy and quick to make. The master recipe for spaetzle is simple. You probably already have all the ingredients in your cupboard…
Swiss Sourdough Bread Rolls (‘Bürli’)
Today, it’s once again time to review a recipe from the book “Hand Made Small Breads” by Robert from Fabolous Fricot. Swiss sourdough bread rolls, called Bürli by the locals, are a real treat. I think they are more delicious than French baguettes. The best way to enjoy them is with a fried bratwurst. Yummy! To say it upfront, I…
Goulash soup (‘Gulaschsuppe’)
Goulash can be served in two different ways in German cuisine. As a stew or as a soup. I already showed you how to make the goulash stew. Today I will share with you my recipe for goulash soup. It’s a lovely dish during the cold days because it makes you feel so warm and comfortable on the inside. I…
