The Complete Collection
Recipes, sourdough and sourcing. Together.
Three companion books for your next bake: follow a recipe, understand your starter, and find the grains, flours and tools it calls for.
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A medieval baker would not call it bread.
Pick up a supermarket loaf and read the label. Emulsifiers, enzymes, added gluten, preservatives, and a shelf life no honest dough could survive. It is engineered to be soft on day one and forgotten by day three.
The loaf that fed Europe had four ingredients. Flour, water, salt, and time. It came out of ordinary ovens, made by ordinary people, and it kept for a week because the fermentation did the work that additives do now.
You have watched us bake it on the channel. These books are where watching becomes doing.
Three books. One body of work.
Step-by-step recipes, each one tested in a real home kitchen before it went to print. Hearth loaves, trencher bread, dense dark ryes. Exact weights, temperatures and timings for a standard oven.
Buy on its own · $27.00E-book · yours to keep
Build a rye starter from nothing but flour and water, day by day. Then the 48 to 72 hour fermentation protocols that give medieval rye its depth, its keeping quality, and its digestibility.
Buy on its own · $29.00E-book · yours to keep
Where to find real millers, how to judge flour quality, and how to order heritage grain online. The shortest of the three books. It answers the question we are asked most often, where do I actually get the grain.
Buy on its own · $17.00E-book · yours to keepAnd the twelve chapters inside the first.
Every one baked in a normal home oven before it was written down, with the weights in grams and the temperatures for a standard oven.
- The Rye StarterBuilding your mother culture in seven days
- MaslinThe four-grain peasant bread that fed Europe
- PumpernickelThe two-ingredient Westphalian loaf that lasts six months
- RugbrødThe Danish dense rye with five times the omega-3 of salmon
- LimpaThe Swedish rye that survived 500 winters
- RoggebroodThe Dutch black rye of the medieval monasteries
- Einkorn LoafThe 5,000-year-old grain that heals modern guts
- ManchetThe white guild bread the rich earned, not bought
- Barm BreadThe ale-house loaf the brewers made possible
- The TrencherThe medieval plate you eat
- Hardtack & Journey BreadCalories that do not spoil
- The Weekly BakeTools, storage, and the ritual that holds it together
Bought together, the ledger is simple.
You save $26.00. One payment. No subscription.
Nothing in these pages is guesswork.
The methods are anchored to monastery records, surviving manuscripts and archaeology, and cross-checked against research from the universities of Florence, Hohenheim and Wageningen. Specific grains, specific weights, specific temperatures. Where the historical record is silent, we say so.
And nothing requires special equipment. Every recipe was written for a standard home oven and a kitchen scale. If a step did not survive testing in an ordinary kitchen, it did not make the book.
What came out of their ovens.
I baked pumpernickel from cracked whole grain and the crust browned exactly the way the book said it would. My wife couldn't believe I made it.D. O.
The sourdough rye has a subtle sweetness I did not expect. After the full 48 to 72 hour fermentation I can eat it without any digestive trouble. Thank you for the quality of this resource.A. W.
Through the Sourcing Guide I found a miller and learned the specialty grains I wanted are easy to order online and in health-food shops. I had baked at home before, but never with flour like this.D. O.
From the Medieval Way series to your everyday life.
Medieval Way explores traditional skills through its video series and digital field manuals. The Bakery books bring that work into a format you can return to, at your own pace.
Explore each book for sample pages and a closer look at its contents. See how the recipes, sourdough methods and sourcing advice fit what you want to bake next.
Asked and answered.
Is this historically accurate?
Yes. The methods are anchored to monastery records, manuscripts and archaeology, and cross-checked against university research from Florence, Hohenheim and Wageningen. Specific grains, weights and temperatures are documented throughout.
Do I need baking experience?
No. The Sourdough Manual builds your starter from scratch, and every recipe uses gram-precise measurements. There is no guesswork to get wrong.
Do I need special equipment?
A standard home oven and a kitchen scale. Nothing else. Every recipe was tested in an ordinary kitchen before publication.
Where do I get the grain and flour?
Online and in health-food shops, more easily than most people expect. The Sourcing Guide includes a miller directory and shows you how to judge flour quality before you buy.
How is it delivered?
These are e-books, not printed books. The download arrives in your inbox the moment you order, and it reads on your phone, tablet, laptop or e-reader. Want it on paper? You are welcome to print and bind your copy at home.
What if it's not for me?
Try the recipes for a full 14 days. If you are not happy, email bekker@wiss-media.com and we refund every cent. Most messages get a reply within 24 hours.
From checkout to your first loaf.
One payment.
$47.00, by card, PayPal, Apple Pay or Shop Pay. No account to create, no subscription, no recurring charges, ever. You buy the books once and they are yours.
The download arrives in minutes.
All three e-books land in your inbox straight after checkout. They open on a phone, tablet, laptop or e-reader, and they print — most readers run off the recipe pages for the kitchen wall.
Start with the starter.
Don't read 170 pages first. Open the Sourdough Manual, mix fifty grams of flour with fifty grams of water, and leave the jar on the counter. That is day one. It takes four minutes, and the bread follows from there.
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After that, the three books return to their separate prices, $73.00 in all. The collection is $47.00 today.
The rest of the shelf.
Two more volumes from the same workshop, and the garden they all start in.
How a household ate through winter without a refrigerator. Salting, smoking, drying, fermenting, burying — each method with the science under it, and the safety margins written out rather than glossed over.
Heat, light, water, storage and repair, the way households managed them before the meter. What each method saved then, what it saves now, and which of them still hold up in a modern house.
What grew in a kitchen garden before the seed catalogue — with the sowing numbers, the lookalike tests that work at the rosette stage, and where to actually get the seed.
Medieval Way: The Complete Library
All four shelves in one download — six e-books in total. The bread, the larder, the household accounts, and the garden. Everything Medieval Way has written down, and nothing left to buy later.
Three medieval breads, free.
Three full chapters from Practical Recipes: the rye starter, then Pumpernickel and Maslin — the two loaves our films are asked about most. Seventeen pages, gram-precise, nothing abridged.
The starter comes first because without it neither loaf works. Seven days, fifty grams of flour and fifty of water, and you have a culture that keeps for decades.