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:
Spelt and Emmer Breadsticks (‘Dinkel-Emmer Seelen’)
These spelt and emmer breadsticks are incredibly aromatic and crispy. I can hardly think of any bread roll better suited for Sunday brunch. I love to enjoy these breadsticks when they’re still a little warm. Spelt and emmer flour are a very common pairing because emmer flour, by itself, is […]
What is sourdough? An in-depth guide to sourdough technology for bakers
Last Updated on 6 years ago by Tim Sourdough is a fermented mixture of wheat, spelt, or rye flour and water. Sometimes it might also include salt. It is obtained by spontaneous fermentation with environmental lactic acid bacteria and yeasts which make sourdough acidic and give it the ability to […]
How to make candy – Part 3: Aeration
Before I will get to the practical part of the candy-making series, I want to cover one more important aspect of candy-making: aeration. Many kinds of candy are foams. They have air incorporated into them. For example marshmallows or nougat but also some hard-boiled candies. Why do we aerate candy? […]
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