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:
Spiced Braided Bread Rolls (‘Gewürzzopf Brötchen’)
These spiced braided bread rolls are another recipe from the amazing book “Hand Made Small Breads” by Robert from Fabolous Fricot. I have already reviewed the carrot bread rolls and they came out perfect on the first try. Fluffy, moist, and intensely flavorful. I’m a big fan of braided bread […]
Spinach Strudel (‘Spinatstrudel’)
Last Updated on 6 years ago by Tim Strudel doesn’t necessarily have to be a dessert. Just as with pancakes, I prefer the savory variety. There are a million different ways to fill a strudel. This spinach strudel is a popular vegetarian version. The word strudel refers to the shape […]
Goulash soup (‘Gulaschsuppe’)
Last Updated on 7 years ago by Tim Goulash can be served in two different ways in German cuisine. As a stew or as a soup. I already showed you how to make the goulash stew. Today I will share with you my recipe for goulash soup. It’s a lovely […]
Whole Grain Ciabatta Rolls (‘Vollkorn Ciabattabrötchen’) – featuring wheat bran
I’ve already shared with you my recipe for white ciabatta rolls. My recipe for whole-grain ciabatta rolls is not much different except that it includes an additional ingredient: wheat bran. I incorporate the wheat bran after mixing the dough. What you will immediately notice is that the gluten strands will […]
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 […]
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