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:
What is strong flour? An in-depth discussion
Strong flour is wheat flour of superior quality that is suitable to bake airy loaves of bread. Doughs made from strong flour show an increased gas-holding and water-absorption capacity. Strong flour is produced from hard wheat varieties with high protein contents and excellent gluten quality.
Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta
Last Updated on 6 years ago by Tim 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 […]
Lentil stew with Spätzle (‘Linsen mit Spätzle’)
Last Updated on 7 years ago by Tim The most popular spaetzle dish outside of Germany might be cheese spaetzle but there’s a much better way to enjoy them. Spaetzle served together with a rich lentil stew accompanied by a satisfying Vienna sausage. What was once a poor man’s meal […]
German Bagels (‘Fastenbeugel’)
Last Updated on 6 years ago by Tim During the German carnival season, I’ve shown you how to make German doughnuts. But if you’re a catholic, you shouldn’t dare to touch them until the Easter holidays. That’s the time when the post-carnival fasting period ends. Bagels are a traditional bread […]
Flaky Cinnamon Rolls (‘Franzbrötchen’)
Last Updated on 6 years ago by Tim Ok, ok… I know the pastry in the recipe picture doesn’t look like a cinnamon roll. It looks like a… croissant!? And yes, it is a kind of croissant. A very special kind that is popular in Northern Germany and known there […]
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