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:
Buckwheat Pancakes with Apple Jelly (‘Rötsch mit Apfelkraut’)
Surprise, surprise. It’s the Germans who make the best buckwheat pancakes. At least in my humble opinion. I know that the French like to fancy themselves for their buckwheat crêpes but they often miss the secret ingredient to great buckwheat pancakes: coffee. Yes, it might sound obscure at first. You […]
Chicken Broth (‘Hühnerbrühe’)
Last Updated on 6 years ago by Tim If you’d ask me what the most essential seasoning for German food is, I’d have to go with chicken broth. It’s the workhorse of every fine kitchen. A properly made chicken broth infuses dishes with a gentle sweetness and gives them that […]
German Sourdough Steamed Buns (‘Sauerteig Dampfnudeln’)
Steamed buns are a staple of Southern German cuisine yet they are most often prepared from a sweet yeast dough. This version with sourdough is a bit different from the sweet version that you eat with vanilla sauce. The reason that I make these buns with sourdough is that I […]
Spelt Bread (‘Dinkelbrot’)
Last Updated on 6 years ago by Tim I’ve been running this blog for quite a while now without ever publishing a bread recipe. It’s about time. I’ll promise to not turn this into a baking blog, but this spelt bread is worth a try even for hobby bakers. What […]
Why is Vitamin C (ascorbic acid) added to bread dough?
Vitamin C is a flour improver that increases dough strength, reduces stickiness, and improves the crumb structure and color. Ascorbic acid is typically added to bread dough in concentrations of 0.002 to 0.02 % (20-200 parts per million) in relation to the flour weight. A popular alternative to synthetic Vitamin […]
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