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:
How to make candy – Part 8: Gummy candy
The gummy bear is a German invention. It was first produced in the year 1922 by the German company Haribo. However, it is not a healthy treat as some people might think. Industry-style gummy bears are based on sugar syrup rather than fruit juice that is thickened with gelatin. How convenient that we can make healthy gummy bears at home.…
Venison stew (‘Hirschgulasch’)
We love to eat saucy goulash in Germany. Especially during the cold days, it is a very comforting meal. Winter is the prime time to eat game meat. This goulash can be prepared with venison, wild pig, lamb, or even just regular pork or beef. It’s special because I use port wine to cook the goulash and serve it with…
Beet Noodles (‘Rote Beete Nudeln’)
l love beet noodles because of their gorgeous purple color. The beet taste in these is very subtle so that even people who strongly dislike beets will eat them. I’m always a bit disappointed that they don’t have this intense earthiness that is the trademark of fresh beets. I only use the beet juice instead of a beet puree for…
How to make candy – Part 5: Hard-boiled candy for biting
For a hard-boiled candy to be biteable, it needs to either be leavened or spread out very thinly. I have already discussed the topic of aerating candy in detail. Today, I want to focus on the practical part of candy-making: the recipes. There are four candy recipes that I am going to cover today: Honeycomb toffeeNougat MontélimarGerman nut brittleAmerican nut…
Potato Noodles (‘Schupfnudeln’)
German potato noodles are my favorite potato side dish. Caramelized on the outside and fluffy on the inside. These potato noodles are similar to Italian gnocchi, the main difference being the shape. German potato noodles are often referred to as finger noodles because of how they look. But that’s not what their old Swabian name ‘Buabaspitzla’ refers to. The word…
