Baking Recipes and Technology

Welcome to the baking corner!

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:

Baking 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.

Get a free book preview…

Are you new to bread-baking? Start here:

How to bake bread

Deep dives in baking technology for advanced bakers:

Bread from a cultural point of view:

Browse my collection of bread recipes:

dinner rolls and ciabatta

Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta

TimAug 28, 2020

Recently, Farzam from Soltans Kitchen reached out to me and said that he would be happy to share two bread-baking recipes with my readers. While my focus is solely on German food on this blog, I know that a lot of my readers outside of Germany are also fans of non-German bread, like, for example, American-style dinner rolls or Italian…

Swiss Sourdough Bread Rolls (Bürli)

Swiss Sourdough Bread Rolls (‘Bürli’)

TimMar 31, 2021

Today, it’s once again time to review a recipe from the book “Hand Made Small Breads” by Robert from Fabolous Fricot. Swiss sourdough bread rolls, called Bürli by the locals, are a real treat. I think they are more delicious than French baguettes. The best way to enjoy them is with a fried bratwurst. Yummy! To say it upfront, I…

Sour Kidneys

Sour Kidneys (‘Saure Nierle’)

TimFeb 19, 2020

Sour Kidneys might not be the prettiest German dish but it is insanely delicious. It’s a traditional dish from the Southern parts of Germany. Sour kindeys are especially widespread in the Swabia region and can also be found in Bavaria. It’s no random coincidence that organ meat is mainly consumed in the South of Germany. Baden-Württemberg and Bavaria have both…

Soybeans (emulsifiers) for bread

Why are emulsifiers (surfactants) added to bread dough?

TimMay 16, 2021

Emulsifiers increase the bread dough stability. This allows bakers to proof their dough for longer which results in a larger loaf volume. Adding to that, emulsifiers soften the bread crumb and delay hardening during storage. The most common emulsifiers used in bread making are diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), mono- and diglycerides, monoglyceride derivatives,…

German Brötchen (Bread Rolls)

German Bread Rolls (‘Weizenbrötchen’)

TimMar 18, 2020

Crispy on the outside, fluffy and airy on the inside. This pretty accurately describes the perfect German bread rolls. They’re easy to bake and take only very little practice to master. Bread rolls used to be a special treat for Sunday breakfast. Many people in Germany used to go to the bakery on Sunday morning to buy fresh bread rolls…