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:
Glazed Baby Turnips (‘Glasierte Mairüben’)
Glazed baby turnips are a great alternative to carrots and other root vegetables. They are highly seasonal in Germany and only available during the springtime. They are just as simple to prepare like any other root vegetable like kohlrabi, parsnips, or celeriac. Especially the leaves have a pronounced bitterness to […]
Rice Soup (‘Reissuppe’)
Before bread became affordable for anyone in Germany, a thick soup made from grains was commonly served as breakfast. This rice soup is a very noble version because rice is no indigenous German crop. Peasant versions of this soup have most likely been made from barley, oats, farro, or millet. […]
Semolina Dumpling Soup (‘Grießklöschensuppe’)
Last Updated on 6 years ago by Tim Whenever you’re eating German food there are basically two choices you have regarding the appetizer. You can either have some kind of salad or soup. For me, this is a no-brainer. I always go with the soup. Soups that are served as […]
Sweet Potato Waffles (‘Süßkartoffel-Waffeln’)
Sweet potatoes aren’t native to Germany but they are nowadays frequently used in German cuisine. I don’t like to use them as a substitute for regular potatoes because I think they don’t have much in common in flavor and texture with the original. However, they are perfect for sweets and […]
Swabian Pretzels (‘Schwäbische Laugenbrezeln’)
Last Updated on 5 years ago by Tim The pretzel is a national sanctuary of Swabia. There is no other type of bread that better resembles Southern German baking culture. Baking Swabian pretzels is a labor of love. They’re a bit more challenging to make than Bavarian pretzels. However, you […]
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