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:
Bone Marrow Dumpling Soup (‘Markklößchensuppe’)
Bone marrow dumplings are pillowy soft and probably the most indulgent German dumpling. That is because bone marrow is almost pure fat. The bone marrow is the white interior of beef marrow bones. You can just pop it out if you buy some marrow bones to cook beef broth. There’s […]
Potato Puree (‘Kartoffelbrei’)
Last Updated on 7 years ago by Tim Potato puree is beloved all across the Western hemisphere. It’s a simple dish that can be surprisingly hard to master. It can be very tricky to achieve the perfect texture and flavor. Perfect potato puree is creamy smooth with a mild potato […]
Braised Red Cabbage (‘Blaukraut’)
Last Updated on 7 years ago by Tim Braised red cabbage is without a doubt Germany’s most famous vegetable dish. It’s a staple at Christmas dinner for many people where it is most commonly served alongside roast goose and salt potatoes. It’s the use of warming spices such as cloves, […]
Noodles with Caramelized Cabbage (‘Krautnudeln’)
Noodles with caramelized cabbage is a traditional dish that is popular all around Southern Germany. The secret lies in the deep caramelized flavor of the cabbage. Notice how brown it is. That is not because I added dark vinegar or red wine. That’s the caramelization from frying the cabbage. Caramelized […]
Stir-fried Asparagus with Bacon (‘Gebratener Spargel mit Speck’)
Stir-fried asparagus with bacon is a simple side dish that can be whipped up in less than ten minutes. It’s very common in German cuisine to pair vegetables with some kind of cured pork product. Without a doubt, asparagus is already delicious by itself. But pairing it with the savoriness […]
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