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:
Muesli (‘Müsli’)
If you’ve ever been to Germany you might’ve noticed that German cereals can be quite different from their British or American counterparts. Müsli isn’t a sweet food per se. It was originally invented in Switzerland as a healthy food for breakfast. Nowadays, most Müsli sold in supermarkets is sugary dessert. […]
How Germany lost thousands of years of culinary knowledge
Most of the recipes I publish on my blog are traditional German food. Right? That would be the most natural way to classify them. However, you might be surprised by how many “traditional” German dishes are very recent inventions. Some of the most common dishes of German cuisine with the […]
Trout Almondine (‘Forelle Müllerin’)
Crispy fish skin is spectacular. It is achieved by dusting the fish with flour before pan-frying it. This preparation method is called miller-style (‘Müllerinart’ in German). British and American people seem to associate this way of preparing fish with France because this dish is commonly referred to as trout meunière […]
Topfen Dumplings with Plum Sauce (‘Topfenknödel mit Zwetschgenröster’)
Last Updated on 7 years ago by Tim Today I am going to introduce to one of my favorite desserts: Topfen dumplings with plum sauce. This dish is originally from Austria, a country that has come up with a wide variety of breathtakingly delicious desserts. Topfen is a cheese curd […]
Creamed Spinach (‘Rahmspinat’)
Last Updated on 6 years ago by Tim Spinach is a magnificent vegetable. It’s packed with nutrients and the flavor is incredible. I know a lot of people have an aversion to the overcooked, mushy, and bitter spinach porridge they had to eat during their childhood. So today, eating raw […]
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