Spoonfuls of Germany


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It’s the flour: the challenges of baking German bread abroad

pumpkin-seed-bread-1

This Pumpkin Seed Bread put my patience and persistence to the test. It took me at least three times before I was satisfied with it. The result is an adaptation from a recipe by Lutz Geißler, popular German bread blogger and book author whom I interviewed for a recent blog post.

What makes baking German breads in the United States America so tricky is that you don’t have the same huge variety of flours and grains as in Germany. Continue reading


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Let’s sing: Wolfram Siebeck is right

Beet Flan 1

If having a pop song written about you makes you an icon, the German food critic and food writer Wolfram Siebeck certainly is one. In 1982 the pop band Foyer des Arts released a song called “Wolfram Siebeck hat recht.” (“Wolfram Siebeck is right”). Songs aside, Siebeck earned his iconic status among German food writers and critics through the breadth, depth and incisiveness of his writing from his pinnacle at the weekly newspaper Die Zeit. Continue reading


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German baking in America

Dresdner Eierschecke

Practice makes perfect, or, as you say in German, “Übung macht den Meister”. Well I wouldn’t dare to say that my baking is perfect but baking several times a week, and having baked hundreds of different recipes from the classic German baking repertoire in my almost 19 years in America, I have a pretty good handle on how to bake authentic German cakes, cookies and other pastries, and with readily available ingredients. Continue reading