„German science is the world’s finest!“

18 comments

1. Respect from [Slovak](https://i.imgur.com/ltvdKKm.png) scientists!

2. I have an addiction with these

3. Case in point: Dipping baked goods in a highly caustic chemical to make them even yummier. Has science gone too far?!

4. [Laugengebäck](https://youtu.be/YSAqTdc-Y2g?t=56)

5. Had those but with Poppy seed for breakfast

6. Here’s a blog post by an actual German scientist about it: [Maximizing Food Flavor by Speeding Up the Maillard Reaction](https://khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/)

7. Bread + Jojo reference?

8. Nothing makes me happier when spending time in Germany. Laugeweckle, quark and honey for breakfast. At least two.

9. A [miracle](https://www.ploetzblog.de/wp-content/uploads/2017/12/20171021_Alm_III-IV_44.jpg) of North German science.

10. Why are these so good? I could down pretzels like chips. But I can’t seem to make them properly myself. Always end up with deformed Laugengebäck when I dip it.

11. Laugenbrötchen with Hofgut Farmer salad is the best thing ever invented

12. I never liked pretzels until I was in Deutschland

13. Germany has indeed exceptionally good baked goods. While of course French baguette, Italian ciabatta or other European bread variants are delicious as well, there is less variance.

14. What can we say? We love our baked goods.
    #LaugenstangenLiebe

15. Laugengebäck is the best! Still only in southgermany the really good ones.

16. The amount of bread and pastry in Germany is astonishing.

17. BRAAAKA MONOGA!

18. I’m not sure if that’s what he meant, but looking at this, I feel he’d approve anyway.