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:

Butternut Squash Soup (‘Kürbissuppe’)

Butternut Squash Soup (‘Kürbissuppe’)

TimOct 21, 2020

This butternut squash soup is simple to prepare and tastes amazing during the cold months. It’s silky smooth, rich, and a little sweet. I add a little orange juice to give this soup a wonderful wintertime flavor. While for most pureed soups it is fine to just cook the vegetables in the broth, I really prefer roasted butternut squash soup…

Rice Soup (‘Reissuppe’)

Rice Soup (‘Reissuppe’)

TimDec 9, 2020

Before bread became affordable for anyone in Germany, a thick soup made from grains was commonly served as breakfast. This rice soup is a very noble version because rice is no indigenous German crop. Peasant versions of this soup have most likely been made from barley, oats, farro, or millet. However, rice really gives you the best texture and taste…

Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta

Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta

TimAug 28, 2020

Recently, Farzam from Soltans Kitchen reached out to me and said that he would be happy to share two bread-baking recipes with my readers. While my focus is solely on German food on this blog, I know that a lot of my readers outside of Germany are also fans of non-German bread, like, for example, American-style dinner rolls or Italian…

Places in Germany: A tour around Lutherstadt Wittenberg and the heartland of Eastern Germany

Places in Germany: A tour around Lutherstadt Wittenberg and the heartland of Eastern Germany

TimFeb 6, 2022

Today we are visiting Lutherstadt Wittenberg and the surrounding areas. Wittenberg is a small town in Eastern Germany in the state of Saxony-Anhalt. It is located between the cities of Berlin and Leipzig. To the south of it lies the former industrial heart of the East German coal mining industry. A walk through the city center of Wittenberg The main…

These spices will make your food taste German

These spices will make your food taste German

TimApr 26, 2020

I don’t know why but somehow there’s this myth that German cuisine is very bland and boring. A lot of times people think German cuisine consists solely of heavy meat dishes. But this couldn’t be farther from the truth. In fact, Germany was rather poor and meat consumption was very limited until the recent 50 years or so. I think…

Podcast with Wendy from ‘Travel with Wendy’

Podcast with Wendy from ‘Travel with Wendy’

TimMay 1, 2020

Recently I had the chance to appear on Wendy’s ‘Talking Travel with Wendy’ podcast. Wendy has a phenomenal travel blog called ‘Travel with Wendy’. She has lived in Southern Germany for many years. If you’re planning your next trip to Germany or any other European country, make sure to check out her blog. It’s full of useful info and inspiration…

Trout Almondine (‘Forelle Müllerin’)

Trout Almondine (‘Forelle Müllerin’)

TimMar 3, 2021

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 in the English-speaking hemisphere. I don’t know what is particularly…

Swiss Sourdough Bread Rolls (‘Bürli’)

Swiss Sourdough Bread Rolls (‘Bürli’)

TimMar 31, 2021

Today, it’s once again time to review a recipe from the book “Hand Made Small Breads” by Robert from Fabolous Fricot. Swiss sourdough bread rolls, called Bürli by the locals, are a real treat. I think they are more delicious than French baguettes. The best way to enjoy them is with a fried bratwurst. Yummy! To say it upfront, I…