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:
Potato Beignets with Wild Garlic (‘Kartoffel Beignets mit Bärlauch’)
Potato beignets are a luxury version of humble potato noodles. The dough contains more – much more (!!!) – butter and it is deep-fried instead of boiled and pan-fried. This recipe contains wild garlic leaves because my main motivation to make a large batch of potato beignets was to preserve […]
Buckwheat Noodles with Swiss Chard (‘Buchweizennudeln mit Mangold’)
Buckwheat has fallen a bit out of favor in Germany ever since wheat flour has gotten widely and cheaply available everywhere. Nowadays, it’s seldom to encounter noodles or pancakes made from buckwheat. Yet, that doesn’t mean these dishes don’t exist. Buckwheat noodles are crazy delicious in their own way. In […]
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 […]
Smoked Trout Soup (‘Geräucherte Forellenschaumsuppe’)
Fish and Seafood are rare in Swabian cuisine because Southern Germany is landlocked. The most commonly eaten fish is rainbow trout which can be caught in small rivers. Of course, nowadays, it’s hard to get your hands on wild-caught trout. Most of it is produced on fish farms. Smoked fish […]
German Pancake Soup (‘Flädlesuppe’)
Last Updated on 6 years ago by Tim This week I’m sharing an extremely simple and quick recipe with you. In case you have some leftover pancakes and beef broth laying around this pancake soup can be thrown together in five minutes. Whenever my mother made pancakes there were usually […]
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