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:
What even is the point of baking enzymes?
Last Updated on 6 years ago by Tim In its simplest form, bread has just three ingredients: flour, water, and salt. That is if you’re baking artisanal sourdough bread. Non-sourdough bread includes yeast as the fourth ingredient. There are also other ingredients that can be used in bread baking to […]
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 […]
German Goulash with Red Bell Pepper (‘Gulasch mit Paprika’)
Last Updated on 6 years ago by Tim I love eating stews. They’re comforting, warming, and give me strength. I highly value the flavor in the hard-working but not so tender parts of the pig and cow. Today I’m going to show you my recipe for a traditional German goulash. […]
Bonus Recipes: American-style Dinner Rolls and Italian Ciabatta
Last Updated on 6 years ago by Tim 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 […]
How the internet lies to you about German flour
I often specify all-purpose or strong bread flour in my recipes. But unless you’re living in Europe, you shouldn’t substitute them with their American equivalent. American wheat is not the same plant as European wheat. What a German would classify as strong bread flour, an American would classify as pastry […]
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