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:
White Asparagus with Cream Sauce (‘Spargel mit heller Soße’)
In Germany, everyone goes crazy for white asparagus with Sauce Hollandaise. It’s a wonderful dish with a very rich taste. But there’s something much better than Sauce Hollandaise for asparagus: White Asparagus with cream sauce. The simple cream sauce in this recipe is so much more flavorful and complex than […]
Rabbit Fricassee (‘Kaninchenfrikassee’)
Last Updated on 6 years ago by Tim Rabbit has all that flavor that chicken is missing. It tastes gamey in a very pleasant way. Served in a creamy sauce, it is irresistible. Rabbit fricassee, simply wonderful! Rabbit used to be insanely popular across Germany. Many older people like my […]
Swabian Egg Noodles (‘Schwäbische Eiernudeln’)
These Swabian egg noodles are made from spelt flour. They have an incredible bite and chew to them but they are a bit more challenging to produce than the ribbon noodles that I have introduced you to in an earlier post. Fresh noodles are best if they are prepared from […]
Poultry Liver Mousse (‘Geflügellebercreme’)
When I saw that chicken livers were on sale I immediately thought that this is a great chance to make a batch of chicken liver mousse to share on the blog. If I look back in time, I can see that I have only posted one liver recipe so far: […]
Emperor vegetables (‘Kaisergemüse’)
From its name, you could think that emperor vegetables (“Kaisergemüse”) is a fancy German dish dating back hundreds of years. But don’t be fooled, it isn’t. This vegetable dish is not what was served to the German kaiser (ok, maybe he ate something similar at times). German Kaisergemüse is a […]
You must be logged in to post a comment.