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 […]
Homemade Semolina Soup Noodles (‘Hartweizen-Suppennudeln’)
Last Updated on 6 years ago by Tim Name me one person who doesn’t love noodles. It’s impossible. There’s hardly any week where I don’t eat any kind of noodle dish. Part of their success is that noodles are super versatile. They can be sauced the Italian way, stir-fried the […]
How to bake bakery-style German bread rolls with enzymes – Putting theory into practice
Last Updated on 6 years ago by Tim Last week, I gave you a detailed overview of how baking enzymes work and why they are used so extensively in the food industry and also by artisanal bakers. That was a lot of theory so I thought it might be nice […]
Swabian Country Bread (‘Schwäbisches Landbrot’)
Traditional Swabian country bread is made from a mixture of wheat and rye flour. So far, so normal. Mixed wheat and rye bread is the most popular type of bread in Germany followed by toast or what American and British people call white sandwich bread. Many Germans think they live […]
Pork Pot Roast (‘Schweineschmorbraten’)
Last Updated on 6 years ago by Tim There’s no doubt for me that pork makes for the juiciest and most succulent roasts. It’s divine to bite into a tender and perfectly marbled piece of pork covered in a rich gravy that holds all the glorious meat juices. In today’s […]
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