Before coming to Germany I thought I was a fairly good at baking. Lemon drizzle cake, raspberry muffins, carrot cake, treacle tart, no problem. I’m not claiming to be Mary Berry (British baking legend), but I could confidently walk in to the office knowing my baked goods would go down a treat. However, that confidence was soon rocked on my first attempt at baking in Germany.
I find baking quite therapeutic so setting out to make some cupcakes for my partners colleagues was going to be the perfect activity to remedy the stress of moving countries. But I soon learnt that it wasn’t going to be as straightforward as I thought. The first hurdle is to tackle the baking aisle at the supermarket and the hundred and one flours available. The choice is great but when you just want a self-raising flour, think again. After much internet searching I discovered self-raising flour doesn’t exist here, so it’s a case of getting plain flour and adding baking powder. I find that Type 405 flour is the best option then add the required amount of Backpulver, usually zwei Teelöffel (teaspoon) per 150g of flour. As baking is all about the chemistry, it’s better to get this as exact as possible otherwise your sponge will sink or taste like iron. Continue reading