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:
Let’s talk about pepper – Part 1: Cambodia and Vietnam
Germans are among the biggest pepper consumers in Europe. In 2017, the average German ate 205 grams of pepper. That’s much more than our French neighbors where one person on average only consumes 75 grams of pepper a year. The average European eats 120 grams of pepper a year. Yet […]
German Carrot Salad (‘Karottensalat’)
Last Updated on 7 years ago by Tim Carrot salad isn’t a dish that requires a large introduction by me. It’s simple to make and pairs well with almost any main dish. My recipe isn’t elaborate and tries to overcomplicate things. This carrot salad is made out of carrot, lemon […]
Can you guess the favorite seasoning of the Romans?
It always amazes me to see how little the food we eat nowadays has to do with what we ate in ancient times. Maybe you are familiar with a pungent condiment named fish sauce. It’s a seasoning sauce that is today mainly used in Southeast Asian countries. It’s made by […]
Braised Green Beans (‘Grünes Bohnengemüse’)
Last Updated on 7 years ago by Tim Today I’m going to present you one of my go-to vegetable sides whenever I’m short on time. Braised green beans are typically served alongside meat-centric meals. Their flavor goes well with almost anything and their gorgeous green color never fails to excite […]
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 […]
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