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:

Swabia Witch Life Lessons

10 life lessons from Swabia

TimOct 30, 2020

The Swabian dialect is full of proverbs and ancient wisdom. These are ten common sayings that many Swabians live by. Of course, all expressions are written in the Swabian dialect – in standard German, they just sound weird. 1. Dr Deifl isch a Eichhörnle The devil is a squirrel According to superstition, the squirrel has always had a negative connotation.…

Rice with Meat

Rice with Meat (‘Reisfleisch’)

TimSep 23, 2020

Rice with meat is a traditional home-cooking dish that only requires one pot. It’s usually prepared with fatty pork and super delicious. It’s said that Austrian people first learned about this dish from the Balkan countries. Rice with meat is basically a goulash to which you add rice. The rice then soaks up all the delicious sauce and becomes super…

Speķa Pīrāgi – Latvian Pork-Stuffed Buns (‘Gefüllte Hörnchen’)

Speķa Pīrāgi – Latvian Pork-Stuffed Buns (‘Gefüllte Hörnchen’)

TimMay 23, 2021

I love stuffed pork buns. In Germany, it is very common to fill pastries and buns with sweet fillings like jam or pudding. Savory versions are less popular which has always puzzled me a bit. These pork buns are from Latvia and they are filled with pork belly. If something has pork belly in it, then it doesn’t really need…

Wild Garlic Soup

Wild Garlic Soup (‘Bärlauchsuppe’)

TimMay 10, 2020

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 process of cooking any creamy herb soup is always the…

Sandwich Rolls/ Banh Mi/ Baguettebrötchen

Sandwich Rolls/ Num Pang/ Banh Mi (‘Baguettebrötchen’)

TimFeb 24, 2021

Last week, I gave you a recipe for French baguettes. Another type of bread that many people associate with baguettes are sandwich rolls, sometimes also called Cambodian or Vietnamese baguettes. And although these bread rolls look a bit like baguettes (we also call them “Baguettebrötchen” in German), they are not really related to the French original. Yes, shaping and scoring…