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:
Potato Puree (‘Kartoffelbrei’)
Last Updated on 7 years ago by Tim Potato puree is beloved all across the Western hemisphere. It’s a simple dish that can be surprisingly hard to master. It can be very tricky to achieve the perfect texture and flavor. Perfect potato puree is creamy smooth with a mild potato […]
Potato Noodles (‘Schupfnudeln’)
Last Updated on 7 years ago by Tim 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 […]
Why does bread have holes in it? (it’s not the yeast)
The holes in bread are created while mixing and kneading bread dough. They subsequently grow into larger gas cells during fermentation. The purpose of mixing bread dough is not only to develop the gluten network but also to aerate the dough. The gas cell structure created during the mixing and […]
Carrot Bread Rolls (‘Karottenbrötchen’)
Europe has not just crusty white bread rolls to offer. If you look around, you can find countless recipes for different kinds of bread rolls – like for example these carrot bread rolls. It would take me forever to collect and write down all the unique European recipes. If there […]
How to make candy – Part 4: Hard-boiled candy for licking
As a kid, you might’ve loved to suck on a stick of lollipop whereas as an adult you might prefer to lick a cough drop whenever you feel sick. These are hard-boiled candies that are typically not aerated. They are in a glassy state and thus it is impossible for […]
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