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:
What is autolysis in breadmaking and is it worth the extra effort?
In breadmaking, dough autolysis refers to mixing flour and water followed by a rest period. After the resting phase, the other dough ingredients are added and the dough is mixed and kneaded. Autolysis reduces the required mixing time until the dough is fully developed and, thereby, reduces the dough’s oxidation […]
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 […]
Emperor’s Mess (‘Kaiserschmarrn’)
Kaiserschmarrn can be as simple or sophisticated as you want it to be. In its simplest form, it’s just a torn apart German pancake. However, in most cases, it’s not prepared by accident but with intention. The recipe that I’m presenting to you here is one of the more sophisticated […]
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 […]
What is Schmand?
If you’re looking up German recipes regularly, you might be familiar with Schmand. It’s a sour dairy product that is not readily available outside of Central and Eastern Europe but an integral ingredient of many traditional German dishes such as Flammkuchen. In German cuisine, the three most common fermented dairy […]
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