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 6: Candy for chewing
I am a big fan of chewy candy. For candy to be chewy, it needs to be in a rubbery state. If you look at the phase-diagram of a water-sucrose system you can see that the rubbery region is a huge one. We can produce candy with many different levels […]
5 blends of apple tea for better health and well-being during the cold season
In autumn and winter, I always have a large supply of apples. My parents grow quite a few different varieties of apples in their garden. All of these apple trees are old varieties with an astonishing aroma. The neighbors of my parents are always envious because they had planted their […]
Barley Soup with Mushrooms and Beef (‘Graupeneintopf mit Pilzen und Siedfleisch’)
Last Updated on 6 years ago by Tim Barley soup is a dish that separates people. There are the ones who love it and the ones who hate it. Nearly nothing in between. And I can understand that. Barley is a very starchy grain that tends to make the soup […]
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 […]
Spaetzle (‘Spätzle’)
Last Updated on 6 years ago by Tim Spaetzle – the German way of making pasta. Beloved all over Germany: As a side to soak up the flavor of mouthwatering sauces, or as the main player baked together with cheese. And compared to their Italian counterpart easy and quick to […]
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