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:

Ox Muzzle Salad

Ox Muzzle Salad (‘Ochsenmaulsalat’)

TimMar 24, 2021

In Swabia, we love the super gelatinous parts of the cow. Besides sour tripe, the ox muzzle salad is another signature dish of Swabia. It is incredibly delicious with a slice of sourdough bread. I’m not sure if ox muzzle is available in the US. In Swabia, you can buy it at any butcher and all the big supermarkets carry…

Buckwheat Noodles

Buckwheat Noodles with Swiss Chard (‘Buchweizennudeln mit Mangold’)

TimJul 21, 2021

Buckwheat has fallen a bit out of favor in Germany ever since wheat flour has gotten widely and cheaply available everywhere. Nowadays, it’s seldom to encounter noodles or pancakes made from buckwheat. Yet, that doesn’t mean these dishes don’t exist. Buckwheat noodles are crazy delicious in their own way. In the summer, German buckwheat noodles are usually served with swiss…

Goulash Soup

Goulash soup (‘Gulaschsuppe’)

TimFeb 26, 2020

Goulash can be served in two different ways in German cuisine. As a stew or as a soup. I already showed you how to make the goulash stew. Today I will share with you my recipe for goulash soup. It’s a lovely dish during the cold days because it makes you feel so warm and comfortable on the inside. I…

Savory Egg Custard (‘Eierstich’)

Savory Egg Custard (‘Eierstich’)

TimNov 25, 2020

In German cuisine there are a ton of different soup dumplings. A clear beef consommé is traditionally the first course of a multicourse German meal. And because only sipping beef broth is a little boring there’s always some kind of dumpling floating inside. I’ve already shown you how to prepare semolina dumplings, pancake strips, and bacon dumplings. Today, I want…

Franzbrötchen (Flaky Cinnamon Rolls)

Flaky Cinnamon Rolls (‘Franzbrötchen’)

TimNov 29, 2020

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 as “Franzbrötchen”. It’s made from a flaky pastry called Danish pastry or “Plunderteig” in German. I refuse to…