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:
Why I don’t read or watch the news
There has been a lot of discussion in recent years about the media. Some people are worried about local newspapers dying out while others accuse the mainstream media of delivering fake news. What is the reality nowadays, is that only a handful of mega-corporations own the majority of privately-run newspapers […]
Chicken Noodle Soup With Peas, Carrots, and Parsley Roots (‘Hühnersuppe mit Nudeln und Gemüseeinlage’)
Have you tried my recently published chicken broth recipe yet? If you’re asking yourself what to do with all that leftover meat, here’s the boring but obvious answer: Make some chicken soup for dinner. Of course, there are many other and more creative ways to use up leftover meat. And […]
Stuffed Banana Peppers (‘Gefüllte Spitzpaprika’)
There’s no better way to prepare banana peppers than to stuff them with a meat mixture. Braised in a simple tomato sauce, they taste heavenly. I love to specifically use banana peppers for this dish because they are a bit smaller than traditional bell peppers and they have a nice […]
Why deep-frying at lower temperatures doesn’t make food oily
One of the most common instructions I see in recipes that require deep-frying is this: Make sure the frying oil is hot enough so that the [insert food here] doesn’t soak up all the oil and becomes greasy. I mean, of course, food fried at a lower temperature isn’t as […]
Cauliflower gratin (‘Blumenkohlauflauf’)
Last Updated on 7 years ago by Tim A creamy sauce topped with melted cheese and crispy breadcrumbs. That’s what cauliflower gratin is all about. Preparing gratins is almost as joyful as eating them. All the anticipation that builds up once the gratin goes into the oven. It excites me […]
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